AIP Friendly Parsnip and Apple Soup
This silky, golden soup is the kind of bowl that feels like a reset — warming, nourishing, and genuinely delicious without asking you to compromise on flavor. Parsnips bring a naturally sweet, earthy depth, while tart Granny Smith apples balance everything out and keep the finish bright. Fresh ginger, turmeric, and Ceylon cinnamon layer in gentle heat and fragrance that make the whole kitchen smell incredible as it simmers. Full-fat coconut milk and rich bone broth give the blended base a luxurious, velvety texture that's completely dairy-free and built entirely from whole, compliant ingredients. A splash of apple cider vinegar stirred in at the end is the kind of small move that sharpens every other flavor in the pot. It comes together in one Dutch oven with minimal prep, and the optional coconut milk drizzle and fresh parsley on top make it feel genuinely restaurant-worthy. Serves four, and honestly, you'll want to double it.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, smashed
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1.5 lb parsnips, peeled and cut into 1-inch pieces
- 2 medium granny smith apples, peeled, cored, and roughly chopped
- 4 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 2 tbsp full-fat coconut milk, for drizzling (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic, ginger, turmeric, and Ceylon cinnamon and cook, stirring constantly, until fragrant, about 1 minute.
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