Make this warming parsnip and apple soup, then check out our parsnip soup, celery and stilton soup, celeriac soup, potato soup and more winter soup recipes.

Looking for more parsnip recipes? Try our parsnip curry, parsnip crisps, maple-roast parsnips, parsnip chips and plenty more.


  • 50g butter
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 500g parnsips, chopped
  • 2 apples, cored and chopped
  • 1 litre chicken stock
  • 50g crème fraîche
  • chives, to garnish


  • STEP 1

    Melt the butter in a pan and add the finely chopped onion and a pinch of salt, and cook for 10 minutes until soft. Tip in the chopped cloves of garlic, chopped parsnips and chopped apples, and cook for 5 minutes, tossing in the butter, before pouring in the chicken stock and simmering for 30 minutes until the parsnips are completely soft. Use a stick blender to whizz until completely smooth. Stir through the crème fraîche, blend briefly again and spoon into bowls, then swirl in a little more crème fraîche, snip over some chives and a sprinkle of black pepper.

Try more soup recipes

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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