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Slow Cooker Parsnip and Apple Soup

Total Time

Prep: 15 minutes Cook: 3 hours

Makes

8 servings (2 quarts)

Here's a light, lovely soup ideal for the first course at your next special dinner. You'll love the harmony of fall flavors. —Shelly Bevington, Hermiston, Oregon
Slow Cooker Parsnip and Apple Soup Recipe photo by Taste of Home

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 optional topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Fresh cracked pepper, optional

Directions

  1. 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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