Parsnip and Apple Soup


Deliciously warming and seasonal soup thats perfect for all the family on a chilly October day

Soups are the perfect easy one-pot go-to at this time of year that are full of nutrients and surprisingly filling per bowl. This classic combination may seem sweet but using the earthy flavour of parsnips combined with tart, cooked apples and bay leaves this really is a delicious pot of yum.

Tried served with warm wholemeal seeded rolls for a really rustic meal.

  • Difficulty: Easy
  • Time: 45 mins
  • Servings: 6
  • Calories: 117
  • Dairy Free
  • Gluten Free
  • No added sugar
  • Source of fibre
  • Vegan
  • Vegetarian


Parsnip and Apple Soup

  • 5 or 6 Parsnips
  • 2 Medium Apples (Granny Smith or cooking apples work well)
  • 1 Large Onion
  • 2 cloves of garlic
  • low salt stock cube
  • 3 Bay Leaves
  • Nutmeg
  • Salt and Pepper


Step 1:

Start by peeling and chopping your parsnips and apples, as well as coring the apples, and put to one side ready to add to the soup.

Step 2:

Peel and chop the onion and garlic. Add a little oil to a large pot and saute the onions and garlic until the onions are translucent.

Step 3:

Add your chopped parsnips and apple to the pot and combine with the onions and garlic and cook shortly untill the apples soften a bit.

Step 4:

Add the low salt stock cube and about a litre of water or enough to cover the veg. Add your bay leaves and then cover and cook until the parsnips are soft and cooked.

Step 5:

Remove the pot from the heat and carefully blend the soup with a stick blender, don’t forget to remove your bay leaves at this point. Be very careful at this point as it will be hot and could splash whilst blending.

Step 6:

Return to the heat and season with salt and pepper and grate a small amount of nutmeg in too. Stir well and heat till bubbling.

Serve with wholemeal seeded rolls, Enjoy x

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