Parsnip and Apple Soup

In this recipe, the earthiness of the parsnips compliments the sweetness of the apples perfectly. I add some curry powder for a bit of a kick.


  • 2 onions, peeled and chopped
  • 50g butter
  • 1 heaped teaspoon curry powder
  • 2 potatoes, peeled and chopped
  • 1 large (tart) apple (such as bramley), peeled, cored and chopped
  • 6 parsnips, peeled and chopped
  • 1 litre chicken (or vegetable) stock
  • 4 teaspoons double cream or creme fraiche


1. Gently sauté the onion in the butter (10 minutes)

2. Add the curry powder and stir with the onions for about 2 minutes

3. Add the potato, apple and parsnip, and stir to coat everything evenly

4. Add the stock, simmer over a low heat (partially covered) for 20 minutes (or until vegetables are cooked)

5. Blitz and add cream

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