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recipes 2003 03 parnsip and apple soup
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3.4
(3.39)
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A simple stovetop method brings out the best in this earthy root veg.
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(5)
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A deeply comforting soup featuring the humble potato, made complete with a zippy pickled pepper garnish.
4.4
(4.43)
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Our best recipes for the parsnip, all in one place.
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Like miso soup with chicken and squash, Instant Pot pho, and a greens-laced riff on pasta e fagioli.
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This goes way beyond soup. Crank up the miso on your life instead of ignoring it in the back of the fridge.
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From a French onion–Taiwanese beef noodle mashup to a creamy mushroom to chowder, these are our readers' favorites.
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4.0
(3.87)
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Split pea soup is a lot like your favorite pair of slippers—it might not look like much, but boy does it make you feel all warm and fuzzy inside.
4.7
(4.67)
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An invigorating hit of citrus brings together crisp apples, toasty bread and nuts, and sharp cheese, making this one of our favorite recipes this year.
4.0
(4.05)
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Pantry pasta at its best.
4.7
(4.68)
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Creamy, bright green, and vegan, this soup gets its body and sweetness from parsnips. And you don’t even have to peel them.
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This toasted spelt soup with escarole and white beans was inspired by the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.
4.5
(4.53)
Easy
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3.3
(3.28)
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Including creamy potato soup, savory vegan pho, and drunken clams.
Easy
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This cozy vegetarian soup delivers all the savory richness of mushroom-barley without meat or beef broth thanks to a few umami-heavy pantry ingredients.
4.7
(4.71)