Parsnip and Apple Soup

If you fancy a bowl full of soup packed with vitamins that’s super quick, cheap and utterly delicious then look no further. This is a soup that I can guarantee you will want seconds and thirds from and before you know it you will be licking the pan clean!
As a kid I HATED parsnips, I couldn’t understand how anyone could enjoy them. My younger brother would pile his plate with them, whilst I would back hand them to our trustworthy dog (aka the dustbin). However as I have grown older and my tastes have matured I have become obsessed with them! They are so versatile, roasted, boiled, curried or even shaved in to vegetable crisps, parsnips can be enjoyed in a variety of ways!
As a member of the root vegetable family they are seemingly always second best to the carrot – however, in my humble opinion deserve to be celebrated just as much!

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Parsnip and Apple Soup
 
Author:
Recipe type: Soup, Starter, Dinner, Supper, Vegan, Dairy Free, Gluten Free, Sugar Free, Diabetic Friendly
Serves: 4
Prep time:
Cook time:
Total time:
 
A flavour packed, simple to make soup packed with goodness.
Ingredients
  • *1 kg / 35oz. Parsnips, roughly chopped
  • *2 small Cooking Apples, roughly chopped
  • *1 medium Onion, thinly chopped
  • *1 tsp Cumin
  • *1.5 tsp Garam Masala
  • *1 tsp Salt
  • * Ground Pepper to taste
  • *2 large cloves Garlic, roughly chopped
  • *1 inch cube Ginger, peeled
  • *1/2 cup Coconut Milk
  • *750ml Vegetable stock (homemade or 1 cube organic)
  • *1 tbsp Coconut oil
Instructions
  1. In to a deep pan over high heat allow coconut oil to melt. Fry off parsnips, onion, apple, garlic, ginger for about 4- 5 minutes until softened (add more coconut oil if it starts to stick)
  2. Add in spices, salt and stir in to vegetables, continue to fry off for 2-3 minutes
  3. Add in 750ml vegetable stock and bring to boil
  4. Turn to simmer for 20 minutes (check parsnips are cooked by sticking a knife in)
  5. Add in ½ cup coconut milk and stir in
  6. Using a hand blender / liquidiser blend until smooth and creamy
  7. Parsnip crisp garnish
  8. To make about 30 crisps
  9. Using a peeler peel length strips of 1 parsnip
  10. Place 2 tbsps coconut oil or other nut oil into a frying pan place over high heat
  11. Carefully drop in peeled parsnip ( place them next to each other not on top of each other) watch them closely as they turn colour, as they turn a light gold lift them out and place on grease proof / kitchen towel, sprinkle with salt and allow to cool before serving

 

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7 thoughts on “Parsnip and Apple Soup

  1. Unlike other cooks that I’ve followed, your measurements are accurate enough where you don’t have to add anything. Which means that a mediocre cook, like myself, can make a meal that makes them look like a master chef! My family loved that cake! Can’t wait to make an entrée! Thank you SOO much!

    • Thank you very much, April- its so lovely to hear that you all enjoyed the cake so much. I have just perfected a chocolate cake which I cant wait to share! I hope you continue to enjoy my recipes and please do keep me updated as to any others you try!

  2. I just made this soup, and I absolutely love it! I’m currently tucking into a bowl, and sticking the rest in the fridge for my meals this week. The first of many of your recipes that I try I think!

  3. I absolutely adore parsnips. Never thought of combining them with apple. Sounds divine. This will definitely go on my to-make list. Thank you!

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