Parsnip and Apple Soup

  • Author: Tania Surrow Larsen, The Histamine Friendly Kitchen
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 4 1x


A creamy and delicious Low Histamine Parsnip Apple Soup, perfect on any rainy day.


  • 800 g parsnip
  • 2 medium-big apples (not too sweet, I use Elstar apples)
  • 30 g butter
  • 300 g cauliflower
  • 1,8 L bone broth or boullion
  • 1 tbsp fresh sage (about 4 leaves, less if dried)
  • salt to taste
  • Topping:
  • 10 g butter
  • 1 apple


  1. Rinse and peel your parsnips, and cut them into smaller pieces. Wash your apples well, and remove the core. Cut them in 8-12 pieces depending on the size of the apple.
  2. Melt the butter in a large soup pan, and fry the parsnip and apple for about 10 mins, with the lid on. Stir occasionally.
  3. Rinse the cauliflower and cut into similar size pieces.
  4. Add the cauliflower, bone broth or bouillon and sage (cut finely if you are using fresh leaves, or crumble is you are using dried sage leaves).
  5. Bring to a boil and let it simmer for about 30 mins.
  6. Prepare the topping for the soup. Wash and remove the core from an apple, and cut it into small cubes. Melt the butter in a pan and fry the apple cubes till the start to brown. Set aside.
  7. After 30 mins of simmering, check if the veggies have gone soft by sticking a fork in them. If they fall off the fork, the soup is ready. Puree the soup with a blender and salt to taste.
  8. Serve with the butter fried apples and enjoy.