Vegan Parsnip Apple Carrot Soup With Garam Masala

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Crafting a lusciously creamy soup using sweet, earthy parsnips is simpler than you might think. The secret? Uniting aromatic allies like apple, coriander seeds, and garam masala! This vegan Parsnip Apple Carrot Soup is a tantalizing fusion of autumnal flavours that wrap you in cozy comfort.

This soup’s like a snuggly blanket on a cold day—warm, comforting, and oh-so-perfect. Parsnips, apple, carrots, and garam masala – it’s a taste and nutrition dream team!

As a student dietitian, my journey involved not only learning to nourish others but also embracing the art of resourcefulness. One habit that became second nature was transforming ‘almost-gone’ fridge ingredients into delicious soups. This practice wasn’t just about saving money or reducing food waste; it was a creative endeavour that birthed incredible recipes like this Parsnip Apple Soup.

And these inventive adventures in my kitchen inspired an array of delightful soups that have found their way onto the blog. From the Instant Pot Vegan Broccoli Soup that celebrates simplicity to the Easy Tomato Soup with Fennel that boasts aromatic richness, and not forgetting the Chicken Vegetable Soup that’s a comforting bowl of goodness—these recipes are born from a desire to transform humble ingredients into nourishing, heartwarming meals.

Nutrition highlights

This recipe for parsnip soup packs a nutritional punch.

  1. Apple’s Natural Sweetness: Apple’s inherent sweetness brings not only a delightful taste but also a wealth of antioxidants and dietary fibre, making it a heart smart choice for managing diabetes and supporting improved digestion.
  2. Parsnips for Antioxidant Power: Parsnips, rich in antioxidants, particularly polyacetylenes, aid in reducing inflammation and supporting a healthy immune system.
  3. Gut-Nourishing Prebiotics: Parsnips and apple, containing prebiotic fibre, support a healthy gut environment by promoting the growth of beneficial gut bacteria. These prebiotics act as fuel for the good bacteria in the digestive system, supporting digestive health and overall well-being.

Vegan Parsnip Apple Carrot Soup With Garam Masala

Ingredients

The simple yet vibrant ingredients come together to create a flavourful, comforting pot of goodness:

Overhead view of whole parsnips, carrots and apples alongside ramekins of spices.
Getting up close with fresh, whole veggies to give you a sense of size.
Stylishly arranged diced parsnips, carrots, apples, spices, parsley, and stock seen from above.
Chopped veggies and other ingredients are on hand to dive into the cooking!
  • Olive oil
  • Asafoetida
  • Coriander seeds (whole)
  • Cumin seeds
  • Parsnips
  • Carrots
  • Apple
  • Vegetable stock (no added salt)
  • Sea salt
  • Garam masala
  • Black pepper
  • Fresh parsley

How to make itin5 steps

Crafting this ambrosial soup is an easy journey—let’s explore the steps together in this visual guide.

Overhead view of coriander seeds and cumin in oil inside a cooking pot.
Step 1: Temper the spices – Heat oil on medium flame and fry asafoetida, coriander seeds, and cumin until aromatic.
Overhead view of diced carrots, apple, and parsnips in stock inside a cooking pot.
Step 2: Add parsnips, carrots, and the apple with the vegetable stock. Turn the heat up and bring to a boil.
Overhead view of boiling diced parsnips, apple, and carrots in stock inside a cooking pot.
Step 3: Then, cover and simmer on low flame for 15 minutes. Avoid boiling as we don’t want to lose the liquid.
Overhead view of diced parsnips, apple, and carrots in stock inside a cooking pot.
You should end up with tender vegetables, apple chunks and plenty of liquid.
Overhead image of a cooking pot of creamy soup with a wooden spoon submerged in the mixture.
Step 4: You can use a hand immersion blender or a regular blender to blitz the mixture into soup.
Overhead image of a cooking pot of creamy soup topped with chopped parsley, garam masala and salt.
Step 5: Add Garam Masala, black pepper, salt and parsley leaves, lending depth and flair to the soup.
Close up image of a large bowl of creamy soup garnished with fresh parsley leaves and naan strips.

For a complete list of ingredient measurements and detailed step-by-step instructions, you can find everything you need in the printable recipe card located at the bottom of this post.

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Substitution don’t

I’d hesitate to swap the parsnips in this recipe. Their unique sweet and earthy flavour is quite distinctive, and finding an exact substitute might alter the soup’s taste significantly.

Tip for the beginner cook

When you’re heating up the spices in oil, keep an eye on the heat! You want it hot enough to get that beautiful aroma from the asafoetida, coriander seeds, and cumin — without burning them and making your soup taste bitter. Once you catch that fragrance, you’re good to proceed to the next step.

Food safe storage

For safe storage, transfer any leftover carrot and parsnip soup into an airtight container and pop it in the fridge. It’ll stay fresh for up to three days — perfect for easy vegan lunches. If the soup thickens a bit more than you like when reheating, just add a splash of water or stock to get it back to your preferred consistency.

If you decide to whip up this parsnip soup recipe, I’d love to hear what you think! Share your thoughts, snap a pic for Instagram, and tag me @DesilicousRD. Your kitchen adventures always bring a smile to my face!

Naan strips delicately placed atop a large bowl of creamy soup garnished with fresh parsley leaves.

Desi~liciously Yours, Shahzadi

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Naan strips delicately placed atop a large bowl of creamy soup garnished with fresh parsley leaves. Print

Vegan Parsnip Apple Carrot Soup With Garam Masala

Crafting a lusciously creamy soup using sweet, earthy parsnips is simpler than you might think. The secret? Uniting aromatic allies like apple, coriander seeds, and garam masala! This vegan Parsnip Apple Carrot Soup is a tantalizing fusion of autumnal flavours that wrap you in cozy comfort. Course SoupCuisine IndianDiet Diabetic, Gluten Free, Halal, Hindu, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, VegetarianKeyword apples, garam masala, parsnip, soupHealth Benefit Anti-Inflammatory, Gut Healthy Prep Time 15 minutes minutesCook Time 20 minutes minutesTotal Time 35 minutes minutes Servings 4 servings Calories 198kcal Author Shahzadi Devje Cost $5

Equipment

  • 1 hand blender

Ingredients

  • 1 tbsp olive oil extra virgin
  • ¼ tsp asafoetida
  • 1 tbsp coriander seeds
  • 1½ tsp cumin seeds
  • 4 parsnips medium, peeled, diced into medium chunks, 370 g
  • 1 apple large, honey crisp, cut into medium chunks
  • 2 carrots medium, peeled, diced into small chunks, 150 g
  • 3 cups vegetable broth no added salt
  • ¾ tsp salt sea salt
  • 1½ tsp garam masala homemade is best
  • ½ tsp black pepper
  • ¼ cup parsley leaves finely chopped for garnish

Instructions

  • Heat olive oil in a pot, then add asafoetida, coriander seeds, and cumin seeds. Sauté until fragrant.
  • Add parsnips, apple, carrots and vegetable stock to the pot. Bring to a boil, then cover and simmer on low heat for 15 minutes or until the vegetables are tender.
  • Using a hand immersion blender or a regular blender, blitz the mixture until smooth.
  • Season the soup with salt, pepper, garam masala and parsley.

Video

Notes

Food safe storage

  • For safe storage, transfer any leftover carrot and parsnip soup into an airtight container and pop it in the fridge. It’ll stay fresh for up to three days — perfect for easy vegan lunches. If the soup thickens a bit more than you like when reheating, just add a splash of water or stock to get it back to your preferred consistency.

Tip for the beginner cook

  • When you’re heating up the spices in oil, keep an eye on the heat! You want it hot enough to get that beautiful aroma from the asafoetida, coriander seeds, and cumin without burning them and making your soup taste bitter. Once you catch that fragrance, you’re good to proceed to the next step.

Nutrition

Calories: 198kcal | Carbohydrates: 40g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1172mg | Potassium: 733mg | Fiber: 10g | Sugar: 14g | Vitamin A: 3275IU | Vitamin C: 35mg | Calcium: 87mg | Iron: 2mg

The post Vegan Parsnip Apple Carrot Soup With Garam Masala appeared first on Shahzadi Devje, Desi~licious RD.

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Publisher: Shahzadi Devje, RD