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Slow Cooker Parsnip and Apple Soup

1 review
Total Time
Prep: 15 minutes Cook: 3 hours

By Taste Of Home Editorial Team

Recipe by Shelly Bevington, Hermiston, Oregon

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Nov. 08, 2023

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


Test Kitchen tip
  • This soup is made from pantry staples you're likely to have on hand.
    • Test Kitchen Approved

    Slow Cooker Parsnip and Apple Soup

    1 review
    Prep Time 15 min
    Cook Time 3 hours
    Yield 8 servings (2 quarts)

    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
    Text Ingredients

    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.

    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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