Cozy Parsnip Soup with Apple & Oktoberfest Mustard 🍂🥣

There’s something about parsnips that feels cozy on a rainy day in Waterloo County—earthy, slightly sweet, and perfect for a slow, warming soup. This one blends root vegetables with a hint of apple and spice, finished with a touch of our Oktoberfest Mustard for depth and warmth.

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✨ Simple, comforting, and perfect alongside a leftover turkey sandwich.

📝 Ingredients:

• 2 tsp olive oil• 1 tbsp butter

• 380 g parsnips, chopped

• 180 g carrots, chopped

• 100 g celery (hearts + leaves add extra flavour!)

• 75 g onion, chopped

• 1 garlic clove• ½ apple, chopped

• ⅛ tsp cardamom

• Salt & white pepper, to taste

• 3 cups water

• 2 tbsp whipped cream cheese

• 1–2 tsp SNickelFritz Kitchens Oktoberfest Mustard or Jalapeño Oktoberfest Mustard for a wee kick!

👩‍🍳 Directions:

1. Sauté parsnips, onion, and carrots in olive oil until fragrant. Add butter and let melt.

2. Add celery, apple, cardamom, salt, and pepper. Cook until vegetables begin to soften.

3. Pour in water and simmer for ~20 minutes, until everything is tender.

4. Let cool slightly, then blend until smooth.

5. Stir in cream cheese and Oktoberfest Mustard. Adjust seasoning to taste.

Serve warm with crusty bread or your favourite sandwich 🥪