Photo of Creamy Apple-Parsnip Soup by WW

Creamy Apple-Parsnip Soup

Points® value
Total Time
40 min
20 min
20 min
This elegant soup would make a stunning first course at a dinner party. It tastes earthy and sweet (from the parsnips and apples), with a savoury backbone to keep it from feeling like dessert. We recommend a tart apple such as Granny Smith for this recipe, but you can use a sweeter apple if you prefer. You can make the soup a day or two in advance; just reheat it over medium-low heat before serving.


Olive oil

1 tbsp(s)


1 cup(s)


2 clove(s), large, minced

Fat free reduced sodium vegetable broth

3 cup(s)


3 cup(s), peeled and chopped

Uncooked parsnip

1 pound(s), cubed, peeled and chopped

Kosher salt

1 tsp(s)

Ground coriander

¾ tsp(s)

Ground cumin

¾ tsp(s), divided

Plain fat free Greek yogurt

½ cup(s)

Roasted salted pepitas

8 tsp(s)

Fresh parsley

8 tsp(s), chopped


  1. Heat the oil in a large saucepan over medium. Add the onion and garlic; cook until softened, 4 to 5 minutes, stirring occasionally. Stir in the broth, apples, parsnips, salt, coriander, and a rounded ½ tsp cumin. Bring to a boil over high heat. Cover, reduce the heat to medium-low, and cook until the apples and parsnips are tender, about 15 minutes.
  2. Meanwhile, in a small bowl, stir together the yogurt and the remaining ⅛ tsp cumin. Whisk in enough water to make the mixture slightly runny, 1 to 2 tablespoons.
  3. Pour the apple mixture into a blender. Remove the center piece of the blender lid to allow steam to escape. Seal the blender lid and cover the opening with a kitchen towel. Blend on high speed until the soup is smooth, about 1 minute. Pour ¾ cup soup into each of 8 bowls; top each serving with about 1 tbsp yogurt mixture and 1 tsp each pepitas and parsley.
  4. Serving size: ¾ cup