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Slow Cooker Parsnip and Apple Soup

Here's a light, lovely soup ideal for a first course at your next special dinner. You'll love the harmony of fall flavors. —Shelly Bevington, Hermiston, Oregon
  • Total Time
    Prep: 15 minutes Cook: 3 hours
  • Makes
    8 servings (2 quarts)

Ingredients

  • 2 medium tart apples, chopped
  • 2 cups chopped parsnips
  • 1 cup thinly sliced fresh carrots
  • 1/2 cup chopped onion
  • 2 cans (14-1/2 ounces each ) vegetable broth
  • 2 cups water
  • 2 teaspoons cider vinegar
  • 1-1/2 teaspoons minced fresh rosemary, plus more for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Fresh cracked pepper, optional

Directions

  • Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, until parsnips are tender, 3 hours. If desired, top with additional minced rosemary and cracked pepper.

Test Kitchen tip
  • This soup is made from pantry staples you're likely to have on hand.
  • Nutrition Facts
    1 cup: 61 calories, 0 fat (0 saturated fat), 0 cholesterol, 454mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 starch.

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