Parsnip & Apple Soup

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5 from 5 votes

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: portions

Author: Helen Best-Shaw

Prep Time5

Cook Time30

Total Time35

Equipment

Stick / Immersion Blender (UK) Get one with the highest wattage you can, and ideally a steel shaft

Ingredients

1 large onion - 1
2 cloves garlic
650 g parsnips - 2
2 apples - 3
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 (the vegetables and apple should barely be covered, I always add a little less liquid than I think the soup needs and add more later if needed)
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

Ingredients

Onion - one large white onion. You can use a handful of shallots, or other types of onion.
Parsnips - 4 or so medium. You do not need expensive baby parsnips, but the large ones can sometimes have a woody core, discard if needed.
Apples - Two regular dessert / eating apples or a larger cooking apple.

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.