Irish Cheesy Apple Parsnip Soup: A Sweet, Savory, and Filling Combination of Roasted Vegetables and Fruit, Blended with Milks, Creams, Stout Cheddar Cheese and Delicate Seasonings


With all the snow and cold weather this past week after we had a wonderful few days of sunshine and warmth, I felt a good soup would be nice to add in the weekday meal mix. In the spirit of St. Patrick’s Day right around the corner, I did some research into Irish soups and stews. I came across apple & parsnip soups multiple times, so I decided that was the one I wanted to try and make.  Each recipe I read was a bit different, so I pulled out my favorite components from each one and also added a few touches of my own (one of the more notable ones being the addition of an Irish Stout Cheese). This soup is a combination of really interesting flavors – the creaminess from the buttermilk and heavy cream base, the tang from the stout cheddar cheese, the sweetness from the apples, and the savory flavors of the parsnips. From what I gathered from my research on the basis of this soup, parsnips were used quite extensively in rural Ireland to help give a sort of variety to winter meals when green vegetables were in little supply. This soup was (surprisingly) very filling, and pairs PERFECTLY with the Irish Soda Bread Rolls I posted recently. I strongly suggest making them together, as they make for a very filling and savory meal. Eat in luck and enjoy! 🙂

Makes Around 10 Large Servings (*Can cut recipe in half for less portions or freeze remaining soup)

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Oven, Preheated to 400ºF

Large Mixing Bowl

Two Sheet Pans

Parchment Paper

Measuring Cups

Measuring Spoons

Liquid Measuring Cup



Large Soup Pot and Lid


Wooden Spoon

Cheese Grater


*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*

For Roasting:

2 Pounds (*Around 8 Cups) Parsnips, Peeled and Cut into Small Pieces

4 Large Apples (*Can peel, but I left skin on for more texture), Cut into Small Pieces

1 Vidalia Onion, Peeled and Diced

6 Small Spring Onions, Cut (*Use white/light green parts for roasting, green tops for garnish after soup is done)

3 Tablespoons Olive Oil

1/4 Teaspoon White (*Or Black) Pepper

1/2 Teaspoon Salt (*I used Pink Himalayan Salt)

4 Tablespoons Fresh Parsley

4 Cloves Garlic, Minced

For Soup Blend:

1 Cup Buttermilk

4 Cups Unsalted Chicken (*Or Vegetable) Stock

1 Cup Heavy Cream

2 Cups Whole Milk (*Add more for thinner consistency)

1/2 Pound Sharp Cheddar Cheese (*Reserve some for topping after ~ I used this Irish Stout Cheese.)

1/2 Teaspoon Cumin

For Topping/Serving: Sliced spring onion, pepper, extra cheese and soda bread (see this recipe)

Featured Artists:

Bowl by Jeremy Ogusky, Creator of Ogusky Ceramics (based in Jamaica Plan, MA)

Breakfast Board by Dennis Melnyk


  1. First, preheat the oven to 400ºF and line two sheet pans with parchment paper.
  2. Next, combine parsnip, apples, Vidalia onion, spring onion (*reserving green half for garnish), olive oil, pepper, salt, parsley and garlic in large mixing bowl, incorporating until everything is thoroughly combined.
  3. Divide between two parchment lined sheet pans, and bake at 400ºF for 40 minutes (mixing everything/rotating oven shelves at the 20 minute halfway mark).
  4. If you are making the Irish Soda Bread Rolls, mix them and prep them for baking during this time. That way they are ready to bake when the vegetables/apple mixture is pulled out.
  5. Once the vegetables/apple mixture is done baking, allow to cool for around 5-10 minutes. Then (1 tray at a time), pour into blender.
  6. For each tray, add: 1/2 cup buttermilk, 2 cups unsalted chicken or vegetable stock, and 1/2 cup heavy cream into the blender.
  7. Blend to preferred consistency (I left mine with a bit of texture) and pour everything into a large soup pot. Repeat same process for next tray.
  8. Once everything is poured in the soup pot, stir in 2 cups (*or more) whole milk (*depending on preferred soup thickness), cheddar cheese (*reserving some for topping), and cumin.
  9. Reheat the soup on the stovetop, stirring fairly constantly.
  10. Top with spring onion, extra cheese and pepper, pair with soda bread if made.
  11. Enjoy warm! 🙂

*Leftovers should last around a week in the fridge – also can be frozen for another time.*

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