Parsnip & Apple Soup with Cilantro

I thought I would share my first Taproot experience with you. Ascenta rejoiced when we discovered that our boxes had arrived yesterday!!!

Parsnip& Apple Soup with Cilantro
Step 1: Shamelessly photographing new vegetable loves.
Step 2: Simmering away on the stove, filling the house with the sweetest scent!
Step 3: Pureed a’la VitaMix (oh so silky smooth!) and posing alongside cousin roots.

Thanks for box #1 – we’re already dreaming of next week!

Parsnip & Apple Soup with Cilantro



1 Tbsp Coconut Oil

1 ½ lbs apples (weight before peeling & coring), peeled, cored and cut into chuncks

1 ½ lbs parsnips (weight before trimming), trimmed, cleaned and cut into chuncks

1 medium sized onion, chopped

1 Tbsp cilantro, chopped

2 Cups organic vegetable broth (prefereably homemade)

2 Cups water

1 Tbsp White Wine

Melt oil in a large Dutch oven over medium-high heat. Add apples, parsnips, onion, cilantro and wine and sauté until slightly softened, about 12 minutes. Add broth & water and bring to boil. Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about 35-40 minutes.

Puree soup in blender in batches. Return puree to pot. Thin with more broth if desired. (Can be made 1 day ahead. Cover and chill. Re-warm over medium heat before continuing.) Season soup with salt and pepper. Ladle into bowls. Garnish with more cilantro or sautéed apple slices. Serve! Be nourished!