Ingredients
Serves Six
25g/1oz butter
1 tbsp sunflower oil
2 medium onions, chopped
600g/1lb 5oz parsnips, cut into 2cm/1in pieces
2 garlic cloves, crushed
600g/1lb 5oz Bramley apples, peeled, quartered and cut into chunks
1 litre/1¾ pints vegetable or chicken stock
150ml/5fl oz milk
flaked sea salt and freshly ground black pepper
Method
1. 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.
2. 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.
3. Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.
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.
Recipe Tips
i) Add a little curry powder to the fried onions and parsnips before stirring in the stock for a delicious twist.
25g/1oz butter
1 tbsp sunflower oil
2 medium onions, chopped
600g/1lb 5oz parsnips, cut into 2cm/1in pieces
2 garlic cloves, crushed
600g/1lb 5oz Bramley apples, peeled, quartered and cut into chunks
1 litre/1¾ pints vegetable or chicken stock
150ml/5fl oz milk
flaked sea salt and freshly ground black pepper
Method
1. 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.
2. 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.
3. Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.
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.
Recipe Tips
i) Add a little curry powder to the fried onions and parsnips before stirring in the stock for a delicious twist.
ii) If you can't find Bramley Apples consider using Granny Smith, Fuji, or Honeycrisp apples.
You will find a variety of recipes/food ideas within this blog and not all may be suitable for you. Always take account of your personal circumstances, needs, illnesses and medication you may be taking. Any allergies, or underlying health issues must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
31 comments:
Definitely a new soup I've never heard of but sounds delightful.
That sounds really good.
I bet that apple adds a great flavor. I'd like the curry in it too.
Sounds and looks so good. Always can use a new soup recipe. :)
Looks delicious!-Christine cmlk79.blogspot.com
We watch Great British baking show, and the bakers put all sorts of ingredients together. Parsnips and apples must be a great combo.
Gracias por la receta. Te mando un beso.
This looks heartwarming. I love ❤️ the Snoopy meme.
I love this combination of parsnips and apples- what a great idea. I would need to adjust the recipe to be vegan, but I could do it I'm sure. I actually bought parsnips last week and never used them. Thanks Jan.
I have to be honest - never have eaten parsnips that I know of.
A wonderful autumnal soup!
A lovely, warming autumn soup, with the sweetness of parsnips balanced by the gentle tartness of apples
The soup looks great, I haven't eaten one like this yet :))
That is so delicious!
Yes, the leaves are falling now,autumnal greetings, Elke.
It sure is soup-weather!!! Brrr.
That British parsnip and apple soup sounds good.
Hello Jan,
The soup sounds good. The leaves are falling here too.
Take care, enjoy your day and the week ahead.
I would never think to put parsnip and apple together but that soup look so good, and perfect now that the colder weather has arrived. I enjoy the Hairy Bikers recipes, I've got a couple of their books.
That would taste nice Jan.
Certainly yes to this soup.
God bless.
The soup is looking delicious. Have a nice day ! greets
Apple and parsnip sounds a perfect combination, and just right for an autumn evening.
Hello Jan :)
This recipe looks so good.
Happy Tuesday to you..
All the best
Sonjia
Great seasonal ingredients.
I’ve never tried parsnip and apple soup together, but I can imagine the sweetness of the parsnips working really well with the apples. It looks like a lovely soup to enjoy on a chilly autumn day.
This looks delicious!
Parsnips are yummy.
Looks like a wonderful soup!
A delicious combination, thanks again Jan. All the best, Denise
Oooh, I'll be trying a version of this! Thanks, Jan!
Yummmm this sounds so good.
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