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Parsnip & apple soup

A serving of parsnip & apple soup

Parsnip & apple soup

Name: Parsnip & apple soup
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Serves 4 for lunch or 6-8 as a starter
Ingredients: 50g unsalted butter; 2 onions finely chopped; 2 garlic cloves crushed; 4 thyme sprigs leaves picked; 20g ginger peeled and finely grated; 600g parsnips peeled; 1 large Bramley apple peeled, cored and quartered; 800ml vegetable stock; 100ml double cream plus extra to serve; nigella seeds to serve (optional)

Good Food team

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Serves 4 for lunch or 6-8 as a starter

Easy

Prep: 20 mins

Cook: 55 mins

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Create a velvety veggie soup with sweet parsnip and tart apple, balanced by ginger and cream. Sprinkle over nigella seeds and serve with crusty bread

Freezable

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Ingredients

Nutrition

Units:

MetricUS

50g unsalted butter
2 onions

finely chopped
2 garlic cloves

crushed
4 thyme sprigs

leaves picked
20g ginger

peeled and finely grated
600g parsnips

peeled
1 large Bramley apple

peeled, cored and quartered
800ml vegetable stock
100ml double cream

plus extra to serve
nigella seeds

to serve (optional)

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Nutrition: Per serving (8)

kcal197
fat1g
saturates8g
carbs15g
sugars9g
fibre5g
protein3g
salt0.3g

Method

step 1

Melt the butter in a large saucepan over a medium-low heat and cook the onion, garlic, thyme, ginger and a large pinch of salt, covered with a lid, for 15 mins until the onions have softened. If they start to catch, add a splash of water.
step 2

Meanwhile, prepare the parsnips. If they’re large, quarter them lengthways, removing and discarding the woody cores. Chop into 3cm chunks, then add to the pan along with the apples and vegetable stock. Cover with a lid, bring to the boil, reduce the heat and simmer for 35-40 mins until the parsnips have softened. Remove from the heat and leave to cool, then blitz using a hand or jug blender until smooth. Stir in the cream and taste for seasoning. Once cool, the soup can be chilled for up to 48 hrs or frozen for up to three months.
step 3

Reheat the soup in a clean pan. Ladle into bowls, then swirl in some cream and grind over some black pepper or sprinkle with nigella seeds, if you like.

Recipe from Good Food magazine, Vegetarian Christmas 2023

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