Seriously Soupy: Lentil, Parsnip and Apple Soup


It’s Seriously Soup day today, featuring one of my favorite bloggers, Serena, who authors a blog called Seriously Soupy.  Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making.  Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site!  You can join Serena on her Soupy journey at and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

Since the weather is turning cooler and it’s officially fall, I asked Serena to share a soup that celebrates root veggies and fall fruits.

Here’s what she has to say about her latest creation:

The beauty of soup is that you can easily custom create a recipe from ingredients that you have at home. A few days ago it was raining hard, and I really wanted to make a soup but I also didn’t want to get drenched going to the store. I looked around my home and discovered a wealth of soup making ingredients like lentils, spinach, carrots, apples, garlic, onion and parsnip as well as some simple spices like bay leaves, curry, salt and pepper. I started by cooking the garlic, onions, parsnip and apples together and then pureed them so they served as a base. I then added in the lentils to the pureed pot, along with some spinach and carrots that made a quick and hearty soup.  It’s perfect for fall, and the upcoming colder weather ahead.


  1. Wow that looks awesome. Yummy.

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