• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Privacy Policy, Disclosures & Disclaimers
    • Contact / PRs / Review Policy / Link Policy
  • Recipe Index
  • Ingredients
  • As Seen
  • Credit Crunch Munch
  • Extra Veg
  • Work With Me
Fuss Free Flavours

Fuss Free Flavours

Easy recipes you will make again | Travel | Reviews

  • Home
  • All Recipes
    • Quick & Easy
    • Recipes by Course
      • Breakfast & Brunch Recipes
      • Main Meal
      • Side Dishes
      • Drinks
      • Starters & Light Bites
      • Desserts & Puddings
      • Baking
        • Biscuits and cookies
        • Bread Recipes
        • Cake
        • Cupcakes
        • Muffins
        • Pie
      • Soup
      • Salad
      • Dips, Dressings, & Sauces
      • Easy Jam, Jelly & Preserve Recipes
    • Recipes by Cuisine
      • American
      • Chinese
      • French
      • Italian
      • Other Cuisines
      • Vegetarian Recipes
      • Vegan Recipes
  • Recipes by Main Ingredient
    • Beef
    • Poultry
    • Pork
    • Lamb
    • Game
    • Fish & Seafood
    • Beans & Lentils
    • Pasta
    • Grains & Rice
    • Fruit
    • Vegetables
    • Dairy
    • Booze
  • Travel
    • Rest of Europe
    • French
    • Rest of the world
    • Food Origins and Stories
You are here: Home / Recipes / Recipes by Course / Soup Recipes / Easy Parsnip & Apple Soup

Easy Parsnip & Apple Soup

Published on April 6, 2022 by Helen Best-Shaw 1 Comment
Last Updated on April 8, 2022

Jump to Recipe - Print Recipe

Parsnip and apple soup is a lovely variation on a traditional theme. Lighter and brighter than many parsnip soup recipes, the sweetness is balanced by a little tart fruitiness that gives it a real lift.

Fresh and delicious - parsnip and apple soup served with a drizzle of oil, a sprinkling of spice and some fresh herbs.

Everything You Need To Know

  • Easy parsnip and apple soup
  • Why make apple parsnip soup
  • Parsnip apple soup ingredients
  • How to make parsnip and apple soup – step by step
  • Serving suggestion
  • Variations
  • Storage and freezing
  • Hints and tips
  • FAQS
  • More Soup Recipes
  • Parsnip & Apple Soup
    • Ingredients
    • Instructions
    • Notes

Easy parsnip and apple soup

Parsnips are great for making soup. Widely available from autumn through spring, they are full of flavour and cook down beautifully. They are generally inexpensive and they are grown so widely that the food miles can be kept to a minimum.

This parsnip and apple soup recipe is light, bright and delicious. Apple works really well in soup (I use it my celeriac soup). It brings a freshness and a hint of tartness to balance the sweet earthiness of parsnips. With a hint of spice, it makes a lovely rounded dish that’s perfect for lunch.

Why make apple parsnip soup

  • This parsnip and apple soup recipe is very easy and largely hands off!
  • It is delicious – this soup is lightly spiced, balancing the sweetness of the apple and parsnip.
  • It is frugal, as parsnips and apples are cheap, plentiful and often local.
  • The recipe uses just a handful of everyday ingredients, available in all supermarkets.
  • The recipe is perfect for bulk cooking and for freezing.

Parsnip apple soup ingredients

The ingredients for parsnip and apple soup - stock, oil, butter, onion, spices, apples, garlic and parsnips.
  • Parsnips – One bag of regular parsnips. There is no need for expensive baby parsnips, but do avoid the extra large ones. I find these can have very woody cores. If you are feeling lazy, you can buy bags of frozen prepared parsnips.
  • Apples – Two regular eating apples or one bigger cooking apple. It really doesn’t matter which.
  • Onion & Garlic – Any onion, white, red or even shallots are fine.
  • Spices – I have used a mix of earthy cumin to offset the sweetness of the apple and parsnip, and some garam masala for warmth and complexity.
  • Stock / Broth – Use your favourite. I like those jelly-like stock pots.
  • Olive Oil / Butter – using a both olive oil and butter to fry the onion and spices in adds another layer of flavour. Adjust according to your dietary needs – using all olive oil, all butter or even ghee will work well.

How to make parsnip and apple soup – step by step

Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.

Scroll down for the recipe card with quantities and more tips at the bottom of the page.

The chopped vegetables and apples, ready to make the soup.

Step One – First prepare the vegetables:

  • Onions – Peel and roughly chop
  • Garlic – Peel and chop
  • Parsnips – Peel, cut in half, or quarters
  • Apples – Roughly chop, discarding the core. No need to peel.
Right: Gently frying the onion without browning. Right: The parsnip, garlic and spices added to the pan.

Step Two – Put the butter and olive oil in a medium sized saucepan and melt over a medium heat. Add the onion and sautee for a few minutes until fragrant and translucent.

Add the garlic, parsnip and spices, stir and gently fry for a bit longer. Take care not to burn the garlic, as this will result in a bitter soup. When it is cooked through and translucent, that’s enough!

The apple and stock added to the pan, covering the vegetables.

Step Three – Add the apple and stock. You want everything to be just covered.

Helen’s Fuss Free Tip
I make up the stock double strength and then top up with water.

Bring to a gentle simmer, cover the pan and let it cook for 25–30 minutes.

The soup is cooked until the parnips and apples are soft.

Step Four – Once cooked both the apples and parsnips will be soft. Give it bit longer if needed.

Blending the soup to a smooth consistency with a simple stick blender.

Step Five – Now remove from the heat and blend the soup until it is smooth and velvety. You may need to add some more liquid at this stage.

I usually use a stick blender, as they are inexpensive, effective and easy to clean. They also take up very little space in the kitchen.

If you prefer, you can also blend in a food processor or blender. If using either of these, either allow the soup to cool first, or remove the central bung/stopper. Then hold a folded tea towel loosely over the lid. This will allow the steam to escape.

Finally, Check the seasoning and serve.

Serving suggestion

Serve with homemade bread and butter, for a delicious lunch.

To level this dish up for a dinner party, serve with a swirl of cream and topped with homemade parsnip crisps.

I like to have fun with garnish when I serve soup. Here, I added a drizzle of a favourite oil, an extra pinch of spice and some fresh parsley.

You could also add toasted seeds, a swirl of cream, a squeeze of lemon juice or any favourite herbs.

Delicious parsnip and apple soup served with toasted homemade bread for a delicious lunch.

Variations

  • Vary the spice – I like a curry spice mix or a spice blend with a little heat, as I feel it works well with the sweetness of the parsnip. You do not need to stick to an Indian blend – an earthy North African spice mix could work too.
  • Swap in more vegetables – If you are short of parsnips, try adding other root veg to the mix or use frozen or homemade soffritto in place of the onions.
  • Make it richer – Swirl in a little cream if you like a rich and creamy soup.
  • Make it vegan – Conversely, if you want to leave the butter out, you can. I like the flavour that it adds, but if you don’t want it, stick to using olive oil. Consider drizzling a little nut oil on the soup at the end instead.

Storage and freezing

Fridge â€“ Allow to cool, and then pack into containers, seal and keep in the fridge for up to 3 days.

Freezer â€“ Allow to cool, pack into containers, seal and then freeze. Frozen soup will keep for up to 6 months.

Hints and tips

  • If you don’t have time to make parsnip crisps, you can garnish the soup with a packet of ready made parsnip or apple crisps.
  • The longer you blend the soup, the better the final texture will be. For a really silky smooth soup, you can also put it through a sieve.
  • To clean stick blenders quickly, rinse first. Then put the business end into a bowl of warm soapy water and give it a quick spin. Rinse food processors or blenders, then fill about a quarter full with warm water and few drops of washing up liquid. Whizz, rinse and repeat.

FAQS

Can you freeze parsnip and apple soup?

Yes, just cool it, pack it and freeze it. It will keep will for six months.

Can I make this spicy parsnip soup vegan?

Yes. Just use a little extra oil instead of the butter. Butter does bring flavour to the dish, so if you leave it out, perhaps top your soup with a drizzle of hazelnut oil or similar before serving.

Can I add other vegetables to this apple and parsnip soup recipe?

If you don’t have enough parsnips then you could easily add other root vegetables such as swede and carrots. These sweet roots will also work well with the spicing.

How many calories are in this parsnip and apple soup?

There are about 200 calories per bowl of this delicious soup.

More Soup Recipes

  • Carrot and parsnip soup – golden soup for cooler days, perfect for a big batch and filling the freezer!
  • Tomato red pepper soup – full of flavour and rich in antioxidants
  • Carrot and lentil soup – warming, frugal and filling!
  • Roast swede soup – velvet smooth and so delicious!
  • Roasted squash soup – rich, smooth with a hint of spice.
  • More easy soup recipes – if you love soup, explore all of my super soup recipes!
  • Homemade bread is the perfect thing to serve with soup – try one of my bread recipes!
Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Print Recipe
BookmarkSaved!
5 from 2 votes

Parsnip & Apple Soup

This luxurious parsnip and apple soup is rich in flavour but not too heavy, and as easy to make as it is easy on your budget!
Servings: 6 portions
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Prevent your screen from going dark

Ingredients

  • 1 large onion (about 150g)
  • 2 cloves garlic
  • 650 g parsnips
  • 2 apples
  • 2 tbsp olive oil
  • 25 g butter
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 750 ml vegetable stock (3 cups)

Optional To Serve

  • squeeze lemon juice
  • 2 tbsp double cream

Instructions

  • Peel and roughly chop the vegetables. Chop the apples and discard the cores (you don't need to peel them).
    1 large onion, 2 cloves garlic, 650 g parsnips, 2 apples
  • Put the butter, oil and onion in a medium sized saucepan over a medium heat. Cook for a few minutes until the onion is translucent. Then add the garlic, parsnips and spices and cook a little longer, taking care not to burn the garlic.
    2 tbsp olive oil, 25 g butter, 1 tsp ground cumin, 1 tsp garam masala
  • Add the apple and stock.
    750 ml vegetable stock
  • Cook gently until the apple and parsnip are soft and tender.
  • Now remove the pan from the heat and blend the soup until it is smooth and velvety. I usually use a stick blender for this but a food processor/blender is fine too.
  • Check the seasoning and garnish as you prefer before serving.
    squeeze lemon juice, 2 tbsp double cream

Notes

Storage and freezing
Fridge – Allow to cool, and then pack into containers, seal and keep in the fridge for up to 3 days.
Freezer – Allow to cool, pack into containers, seal and then freeze. Frozen soup will keep for up to 6 months.
Nutritional Information 
  • This recipe is 2 Weight Watchers Smart Points per portion 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Parsnip & Apple Soup
Amount Per Serving
Calories 207 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 15mg5%
Sodium 541mg24%
Potassium 494mg14%
Carbohydrates 29g10%
Fiber 7g29%
Sugar 11g12%
Protein 2g4%
Vitamin A 467IU9%
Vitamin C 22mg27%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!

Related Posts

  • The golden glow of this carrot and parsnip soup means it looks as good as it tastes.
    Easy Carrot and Parsnip Soup
  • Rich and creamy curried parsnip soup, ready to eat.
    Easy Curried Parsnip Soup
  • Thai coconut root vegetable and red lentil soup
    Thai Carrot and Coconut Soup with Lentils
  • Roasted Onion Soup

Filed Under: British, Recipes, Soup Recipes, Starters & Light Bites, Vegan Recipes, Vegetarian Recipes Ingredients: Apples, Parsnips, Spices, Vegetables

Previous Post: « Easy Slow Cooker Fudge
Next Post: Best Easy Fudge Recipes »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. HeatherHorse

    5 stars
    Tasty

    Reply

Primary Sidebar

About Me

Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
Twitter Logo, bluw circle with a white bird Facebook logo, blue square with a white F inside You Tube Logo, a red box with the words You Tube on the inside Pinterest Logo, a red circle with white P on the inside Instagram Logo, a rainbow box with a square and circle inside of it Flipboard Logo - Red square with a white F on the inside

Press/As Seen On

Image-1

Subscribe

Footer

Latest Posts

Best Easy Fudge Recipes

Best Easy Fudge Recipes

Easy Parsnip & Apple Soup

Easy Parsnip & Apple Soup

Easy Slow Cooker Fudge

Easy Slow Cooker Fudge

Easy Coffee Fudge

Easy Coffee Fudge

Pea & Mint Soup

Pea & Mint Soup

Hot Cross Bun Bread & Butter Pudding

Hot Cross Bun Bread & Butter Pudding

Privacy Policy, Disclosures & Disclaimers

Copyright © 2022 Helen Best-Shaw / Fuss Free Flavours - Easy Recipes You Will Make Again