Published on April 30, 2018

Parsnip Soup with Apple, Horseradish and Chives 

Parsnip Soup with Apple, Horseradish and Chives 

(serves 6-8)


  • 1 Tbsp. Olive Oil
  • 2 Pounds parsnips- peeled and sliced
  • 1 each Small onion (diced)
  • 1 tsp ground cumin
  • 2 tsp curry powder
  • 1 garlic clove (minced)
  • Salt & Pepper to taste
  • 5 cups Chicken stock or low sodium chicken broth
  • 2/3 cup Low Fat Milk
  • 1Tbs minced chives

For the Garnish- mix together in a small bowl and reserve

  • ½ cup Julienne sliced apple
  • 1 tsp Grated horseradish
  • 1 tsp Extra Virgin Olive Oil


  1. In a large saucepan at  low heat add the olive oil.
  2. To that, add onions and parsnips and cook until they are tender- about 10 minutes.
  3. Add spices, garlic, salt and pepper. Cook this for 2 more minutes, stirring frequently.
  4. Add the stock, and simmer gently for about 20 minutes, or until parsnips are tender.
  5. Transfer the soup into a blender and process in small batches until velvety smooth. If it is too thick, add more stock if necessary.
  6. Return soup to saucepan and whish in cream and bring to a simmer.  Adjust seasoning if needed.
  7. To serve, ladle soup into bowls and lace about 1 Tbsp. of for apple, horseradish and chive mixture in the center of each bowl

Register Today!

Visit our registration site to sign-up.

Register for Cooking Classes