Roasted Apple and Parsnip Soup with Sautéed Garlicky Kale and Turkey Bacon

Roasted Apple and Parsnip Soup with Sautéed Garlicky Kale and Turkey Bacon


  • 3 Stemilt apples, peeled, cored, diced (approx. 1/2” cubes)
  • 6 to 7 medium parsnips, trimmed, peeled, diced (approx. 6 cups, 1/2” cubes)
  • 1 large yellow onion, chopped
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 tbsp extra virgin olive oil
  • 6 to 8 cups broth (vegetable or chicken, as preferred), reserve extra
  • 1 tbsp extra virgin olive oil
  • 5 strips turkey bacon, thinly sliced
  • 6 to 8 large kale leaves, center ribs removed, thinly sliced
  • 1/8 tsp garlic powder
  • Pinch kosher salt, to taste

Roasted Apple and Parsnip Soup with Sautéed Garlicky Kale and Turkey Bacon

  • Yield
    10 servings
  • Prep time
  • Cook time
  • Level

Roasted along with onion, parsnips get a little caramelized and are incredibly delicious… easy to eat right off the pan. But a little restraint goes a long way, because once they get a little roast on, they improve even more with the addition of fresh, crisp apple. Oftentimes, the flavor profile of a roasted veggie soup needs a little added sweetener, which is where apples come in beautifully, adding just the right sweetness to balance most any veggie soup to perfection.

Added for the last 10 minutes of roast time, a crisp (heat friendly) apple, like Pink Lady® brand,  SweeTango®, Honeycrisp, Braeburn, or Piñata®, enhances everything good these parsnips and onions have going for themselves.

This recipe originally appeared on The Stem, an inspiring blog for cooking with fresh fruit, by Stemilt Growers. Read the full post here.


  1. Preheat oven to 400 degrees F. Place diced parsnips and onions on a large baking pan. Sprinkle with salt and pepper; drizzle with 2 tablespoons olive oil. Toss to combine, then spread mixture to single layer on pan. Roast in oven for approximately 20 minutes. Then add diced apples to mixture, toss lightly, and return to oven to roast an additional 10 minutes. Remove from oven and cool 10 minutes.
  2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium high heat. Add sliced turkey bacon and cook for approximately 5 to 8 minutes, until lightly browned. Add sliced kale to skillet, season with garlic. Toss intermittently until kale is somewhat wilted through, approximately 1 to 2 minutes. Add pinch of kosher salt, to taste (turkey bacon may be enough salt, to taste, so test kale prior to seasoning). Remove from heat and set aside.
  3. To prepare soup, blend broth and cooled, roasted veggies/apples together, in batches, in high speed blender. Transfer each batch to large pot, until all mixture has been puréed. Add additional broth to soup, as necessary, for desired consistency. (Reserve remaining broth to add for future servings, as needed.) Warm puréed soup through and serve topped with kale-turkey bacon mixture, as preferred.

Nutritional Information

Per Serving (8 to 10 servings)

Calories: 180.5 (29.9% from fat), Fat Content: 6.0 g (sat 1.2 g, poly 1.1 g, mono 3.7 g), Protein Content: 3.4 g, Carbohydrate Content: 30.1 g, Fiber Content: 6.0 g, Sugar Content: 12.9 g, Cholesterol Content: 7.5 mg, Potassium Content: 488.5 mg, Sodium Content: 994.6 mg.