Recipes

Slow Cooker Parsnip and Apple Soup

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Description Ingreadient Direction

Description

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

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

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.

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