Parsnip and apple soup
- Adam Bush
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Serves 4
Easy
Total time: 50 mins
A star rating of 5 out of 5.8 ratingsRate
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Make the most of parsnip season by combining with apples in this rich and creamy soup. Serve with crusty bread for a warming lunch or starter
Healthy
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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.
Ingredients
Nutrition
-
50g butter
-
1 onion
finely chopped
-
2 cloves garlic
finely chopped
-
500g parnsips
chopped
-
2 apples
cored and chopped
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1 litre chicken stock
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50g crème fraîche
-
chives
to garnish
Nutrition: per serving
-
kcal302
low
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fat17.4g
-
saturates10.4g
-
carbs22.9g
-
sugars14.5g
-
fibre9.2g
-
protein8.8g
-
salt1.7g
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Method
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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
Authors
Adam BushDeputy food editor
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