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Creamy Parsnip and Apple Soup

A smooth, vegetarian soup combining sweet parsnips and tangy Bramley apples, simmered in stock and finished with creamy milk.

VegetarianHealthySoupWinterApplesParsnips

Estimated Nutrition

Per Serving Total
Calories 202 kcals 1212 kcals
Carbohydrates 26 grams 156 grams
Fat 8 grams 48 grams
Protein 3.5 grams 21 grams
Cook Time
37 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
25
g
Butter
150
ml
Milk
Fruits
600
g
Bramley Apple
peeled, quartered and cut into chunks
Liquids
1
l
Vegetable Stock
or chicken stock
NutsSeeds
2
clove
Garlic
crushed
1
to taste
Sea Salt
flaked
1
to taste
Black Pepper
freshly ground
OilsFats
15
ml
Sunflower Oil
Vegetables
2
piece
Onion
medium, chopped
600
g
Parsnip
cut into 2cm pieces

Steps

  • Melt butter and oil in a large saucepan and fry onions and parsnips for 15 minutes.
  • Add garlic and apples and cook for two minutes while stirring.
  • Add 1l of stock, bring to a boil, then simmer for 20 minutes until parsnips are soft.
  • Season with salt and pepper and blend in a food processor until smooth.
  • Stir in the milk and adjust seasoning to taste.