Ingredients

• 2 pounds parsnips , peeled and cut into 1/2-inch slices
• 2 greens apples - peeled , cored, and cut into thick slices
• 2 tablespoons olive oil
• kosher salt to taste
• 6 cups chicken broth
• 1 russet potato , cut into 8 pieces
• 0.5 cups heavy whipping cream
• 1 pinch cayenne pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Spread parsnips and apples out onto the prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
3. 3 Roast in the preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
4. 4 Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
5. 5 Purée apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

Nutrition per serving