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Natasha Martins

Sweet Roasted Parsnip & Apple Soup

This is one of my favourite flavour combinations and favourite soups! Perfect for that cold time of year and extremely simple to make. The recipe uses milk to give the soup a touch of creaminess but this step can be missed or the milk can be substituted for coconut milk to suit vegan requirements.


Serves 5-6 | Total Time: 60 minutes | Easy

Ingredients:


700 grams parsnips

1 white onion

400 grams/ approximately 3-4 apples (I like to use red for sweetness)

3 cloves of garlic

Olive oil

1 litre vegetable stock

Salt

1/2 tsp pepper

1/2 tsp ground coriander

1/2 tsp thyme

1/2 tsp turmeric

1/4 tsp rosemary

Palmful of fresh, chopped parsley (and extra for decorating)

2 bay leaves

150ml milk or 100ml single cream (can use coconut milk for vegan substitute)



Method:

  1. Preheat oven to 190 °C / gas mark 5 and line a baking tray with foil

  2. Peel the parsnips and onion and roughly chop into smaller pieces (2cm approx)

  3. Place the parsnips and onion onto your baking tray. Season generously with salt, half of the parsley and a quarter teaspoon of the thyme. Drizzle with olive oil and roast in the oven for approximately 25 minutes, or until the parsnip is slightly golden.

  4. Meanwhile, peel and cut the garlic cloves and peel, core and chop the apples - these do not need to be too thin or small as the soup will eventually be blended

  5. Add some oil to a large pan and slowly begin to cook the apple and garlic.

  6. Once the apple has softened, add the vegetable stock to the pot and bring to a simmer

  7. When the parsnips and onions are ready at them to the pot and bring to a boil

  8. While the stock is beginning to reach a boil, season your soup with; teaspoon of salt, the pepper, ground coriander, turmeric, rosemary, bay leaves and the remaining thyme and parsley

  9. Stir and let the soup boil for around 15 minutes until the parsnips are soft

  10. Remove from heat, placing the pot onto a heatproof mat or chopping board.

  11. Remove the bay leaves before blending the soup

  12. Once fully blended, add it your milk or cream and stir thoroughly

  13. At this point taste your soup and adjust seasonings to personal preference

  14. Serve with a drizzle of olive oil and some fresh parsley


Parsnips are low in fat and rich in potassium and other vitamins like vitamin C, and as they say: an apple a day keeps the doctor away. So, please enjoy this very simple, healthy and tasty soup.

It's perfect for the autumn/winter season when parsnips are widely available and makes for a wonderful starter or lunch. You can even add a touch more pepper or cream to the finished product before serving too. Let me know how you get on and other soup flavours you enjoy making!


Natasha x



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