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Parsnip and apple soup

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A warming wintry soup which can be served as a light snack or delicious festive starter.
Serves
2
Prep
15 minutes
Cook
30 minutes
Each 376g serving contains (excludes serving suggestion)
KCal
204
Carbs
26.40g
Fibre
9.60g
Protein
4.00g
Fat
7.10g
Saturates
0.60g
Sugars
13.50g
Salt
1.80g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 tsp oil
1 small onion, chopped
half tsp cumin seeds
300g parsnips, peeled and chopped
1 small cooking apple, peeled and chopped
600ml vegetable stock
freshly ground black pepper
For the parsnip crisps:
1 small parsnip
2 tsp oil
Method
  1. Heat the oil in a saucepan, add the onion and the cumin seeds and fry for 2–3 minutes.
  2. Add the parsnips and apple and continue to fry for 3 minutes.
  3. Add the stock, bring to the boil and simmer for 20–25 minutes, until the parsnips are tender.
  4. Transfer to a blender or food processor and whiz until smooth. Season to taste.
  5. To make the parsnip crisps, peel the parsnip then slice it into very thin crisps using a peeler. Heat the oil in a small frying pan and fry the parsnip strips until crisp and golden then drain on kitchen paper.
  6. Top the soup with the parsnip crisps and serve.
Chefs tips
  • Spice up the soup with 1 tsp of curry paste.
  • Freezing instructions: Freeze in portions then defrost in the fridge, or defrost in a microwave stirring regularly.
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