Slow Cooker Parsnip Apple Soup

What you’ll need:

  • 6 parsnips (about 2 lb), peeled and cut into chunks
  • 2 apples, peeled, cored, and quartered
  • 1 onion, finely chopped
  • About 40oz of bone broth (chicken or vegetable stock works too)
  • 1/2 tsp. sea salt
  • 2 Garlic cloves, minced
  • Olive oil, for garnish

How you make it:


  1. Place ingredients in 4-quart or larger slow cooker. Stir to combine.
  1. Cover and crock on LOW 10-12 hours, or until parsnips are tender.
  2. Let soup cool down about 10 minutes and add to blender.
  3. Puree soup until smooth. Serve immediately.
  4. Garnish with a drizzle of extra virgin olive oil if desired.

Adapted from: