Fennel Carrot Apple Parsnip Soup

Meal type Apples, Carrots, Celery, Garlic, Onions, Parsnips, Thyme
Season Fall, Spring, Winter


  • 2 tablespoons olive oil

  • 1 fennel bulb, trimmed and cut into large chunks

  • 4 large carrots, peeled and cut into large chunks

  • 6 parsnips, peeled and cut into large chunks

  • 4 crab apples, halved and cored
2 tart apples (such as Granny Smith), quartered and cored
salt and pepper

  • 1 large onion, chopped

  • 3 cloves garlic, chopped
1 inch piece of ginger, peeled and chopped
  • 3 ribs celery with leaves, chopped

  • 6 cups vegetable stock

  • 3 bay leaves

  • 1-2 teaspoons dried thyme
salt and pepper, to taste


1 Preheat oven to 350°F.
2 Line a large baking sheet with parchment paper.
3 Place fennel, carrots, parsnips and both kinds of apples on the parchment-lined baking sheet.
4 Toss with 1 tablespoon of the olive oil. Season with salt and pepper.
5 Bake in preheated oven for 30-40 minutes until the vegetables soften and are nicely caramelized. Do not let any of the vegetables get overly dark or blackened
6 Heat the remaining 1 tablespoon of olive oil in a large soup pot over medium heat.
Add onion, garlic, ginger and celery.
7 Saute for 3-5 minutes until the onion and celery begin to soften.

8 Add in the roasted vegetables.
Top up with vegetable stock and add bay leaves and dried thyme.
Reduce heat to low and simmer for 30 minutes.

9 Remove from heat and let cool slightly before blending.

10 Blend in batches to get a nice smooth consistency.
11 Return the blended soup to the pot and reheat. If necessary, thin out with additional water or vegetable stock, to get the right consistency you prefer.
12 Taste and adjust for seasoning.