• 3 tbsp butter
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 celery stalk, sliced
  • 2 lbs parsnips, peeled and diced
  • 2 Granny Smith apples, peeled, cored, and diced
  • ½ tsp cardamom, ground (optional)
  • ¼ tsp cinnamon, ground
  • 2 tsp fresh thyme, chopped
  • Water to cover
  • Salt and pepper


  1. Heat a medium pot over medium-high heat.
  2. Add in the butter and olive oil.
  3. When the butter starts to foam, add in the onion and celery and cook for three minutes.
  4. Add the parsnip, apple, cardamom and cinnamon to the pot and cook for two more minutes.
  5. Finally, add the thyme, enough water to just cover the ingredients and a big pinch of salt and pepper.
  6. Bring the soup to a boil, then turn the heat down to low and simmer for fifteen to twenty minutes or until the parsnips are soft.
  7. Take the pot off the heat and purée using an immersion blender.
  8. Serve the soup as is or pass through a fine-mesh seize for a more velvety texture.