Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 6
Recommended by
30 people
Dietary
Sweet parsnips and tangy cooking apples combine perfectly in this deliciously smooth soup.
Each serving provides 202kcal, 3.5g protein, 26g carbohydrate (of which 18g sugars), 8g fat (of which 3g saturates), 7.5g fibre and 1.2g salt.
Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two 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.
Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.
Add a little curry powder to the fried onions and parsnips before stirring in the stock for a delicious twist.
By Justine Pattison
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By Mike Robinson
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