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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Lunch
Cuisine British
Servings 4 people

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.