Recipe: Parsnip and Apple Soup

Soup 450

Serves 4-6.

In the cold winter days, parnsips can be relied upon for a touch of sweetness. In fact, harvesting them after the first frost produces the best flavour. This recipe combines parsnips with another easily grown treat: Bramley apples. Spicy and warming, this soup is the perfect thing to come home to after a chilly afternoon walk.


  • 750g parsnips, peeled and chopped
  • 2 tbsp olive oil
  • 1 large Bramley apple (around 350g), peeled and chopped
  • 2 cloves garlic, crushed
  • 1 litre vegetable stock
  • Salt and freshly ground black pepper

To serve:

  • A few snipped chives
  • A drizzle of double cream
  • A few teaspoons of curried pickle (optional)


1. Add the oil to a large saucepan and set over a medium heat. Add the parsnips, apple and garlic and sauté for around 10 minutes, stirring regularly until it starts to soften. Season to taste with salt.

2. Pour in the vegetable stock and bring up to the boil. Cover loosely with a lid, reduce the heat a little and simmer until the parsnips are tender - about 15 minutes depending on the size of the pieces.

3. Use a stick blender to puree the soup until smooth. Alternatively transfer to a liquidiser or food processor to puree.

4. Reheat gently, tasting to check the seasoning, before ladling into warm bowls. Sprinkle over the chives and drizzle on a little cream. If you're opting to add the pickle, dot a few little spoons over the top.  



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