This parsnip and apple soup is a creamy and comforting bowl of goodness! This soup makes the most of delicious parsnips which are perfectly in season right now.
Balancing sweet, sauteed parsnip and onions with tart Bramley apples, we find this soup to be extremely moreish.
It’s simple to put together and freezes well, so why not make a batch load to enjoy throughout the month.
Ready in: 25 mins
1 tbsp rapeseed oil
1 large onion, roughly diced
400g parsnips, sliced
1 garlic clove, crushed
400g Bramley apples, peeled and cut into chunks
700ml vegetable stock
100ml whole milk
Salt and black pepper
Heat the butter and oil in a large saucepan. Sautee the diced onion and parsnips over a low heat for 10 minutes, or until the onions are softened. Add the garlic and apples and cook for a further minute, whilst stirring regularly.
Add the stock to the pan and bring to the boil. Reduce the heat to a simmer and cook until the vegetables are completely softened. Remove from the heat and season well with salt and pepper. Blend the mixture in a food processor until smooth. Stir through the milk and then return to the hob to heat through. Serve and enjoy.
If you like this recipe for Parsnip and Apple soup, why not try another of our soup recipes here.