Creamy Parsnip and Apple Soup | Simple, Comforting Autumn Bowl
This delicious smooth parsnip and apple soup, with a hint of mild curry powder, is easy to prepare and perfect way to warm yourself up on the inside for those chilly days.
Serving Suggestions for Parsnip & Apple Soup
- Warm Buttered Baguette Soft, golden slices that complement the soup’s creamy texture and mild sweetness
- Cheese & Herb Scones Savoury, fluffy scones that balance the fruity notes and make the meal more filling
- Crusty Sourdough A chewy, tangy bread that contrasts beautifully with the smooth, sweet‑savory soup
- Crispy Bacon Bits Salty, crunchy pieces that cut through the creaminess and add a savoury lift
- Garlic Croutons Crunchy, buttery bites that add texture without overpowering the delicate sweetness
- Cheddar Toasties Melty, crisp sandwiches that turn the soup into a hearty, comforting lunch.
Variations: Parsnip & Apple Soup
- Spiced Parsnip & Apple — increase the curry powder or add cumin, coriander or turmeric for a warmer profile.
- Parsnip, Apple & Ginger — grate in fresh ginger while sautéing the onions for a bright, warming lift.
- Creamy Coconut — swap the single cream for coconut milk for a dairy‑free, lightly sweet finish.
- Parsnip, Apple & Carrot — add chopped carrot for extra sweetness and a deeper golden colour.
- Parsnip & Maple — stir in a teaspoon of maple syrup to enhance the natural sweetness of the apples.
- Parsnip & Sage — finish with fresh sage or fry sage leaves in butter and drizzle over before serving.
- Parsnip, Apple & Leek — replace the onion with sliced leeks for a softer, sweeter base.
- Parsnip & Chilli — add fresh red chilli or chilli flakes for a hot‑and‑sweet contrast.
- Parsnip, Apple & Mustard — stir in a spoon of wholegrain mustard for tang and depth.
- Parsnip & Crème Fraîche — swap single cream for crème fraîche for a lighter, slightly tangy finish.
- Parsnip & Walnut — sprinkle toasted walnuts on top for crunch and a nutty contrast.
- Parsnip & Curry Leaf — fry curry leaves in the butter at the start for a fragrant South‑Asian twist.
Parsnip and apple soup
A smooth, creamy parsnip and apple soup with gentle sweetness and warmth, perfect for cosy autumn lunches and easy weeknight dinners.
Equipment
- Large saucepan
- Food processor / blender
Ingredients
- 1 tbsp olive oil
- 20 g unsalted butter
- 1 onion, chopped
- 1 garlic clove, crushed
- ½-1 tsp mild curry powder (depending on how spicy you like it)
- 600 g parsnips, peeled and chopped
- 2 bramley apples, peeled, cored and chopped
- 1 ltr vegetable stock
- 6 tbsp single cream
- Season with salt and pepper
Instructions
- Melt the butter and oil in a large saucepan. Ove a gentle heat, fry the onions, garlic and curry powder, stirring frequently for 2-3 minutes or until the onions soften
- Add the parsnips and apple, stir for another 5 minutes, stirring regularly.
- Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth.
- Alternatively, if you have a soup maker, pour into the soup maker and follow instructions for a smooth soup.
- When you have a smooth soup, add the cream and stir. Serve with a warm butter baguette.