I’ve been wanting to try Creamy Parsnip And Apple Soup for ages. Apple is one of my favourite flavours at this time of year. We’ve made pork and apple, apple brownies and an apple and cinnamon loaf cake. There’s just something so very autumn about apples. This post contains affiliate links to some equipment I highly recommend, that make cooking much easier and more fun.
One thing about this that I didn’t like was the colour. I love adding lots of colours to my meals; I find it really appealing. Absolutely everything in Creamy Parsnip And Apple Soup is white. When it’s sat there in the pan, looking all white and dull, I had to focus on the gorgeous smells. It might look white, but it smells like all those beautiful autumn colours that we love so much. The ones that mean Christmas is coming!
- 600g Parsnips
- 600g Apples
- 2 Onions
- 2 Cloves garlic
- 1litre Veg Stock
- 150ml Single Cream
- Pinch Salt and pepper
For my Creamy Parsnip And Apple Soup, I used red apples; I couldn’t honestly tell you what they were, whatever was in our fruit bowl! Use your favourites.
For all my soups, I use a stick blender. Which makes it so easy and doesn’t take up too much space. I wouldn’t be without mine; we use it for all sorts. I also use an absolutely huge pan, ours was a hand me down husband brought back from his mums, and I said “where the bloody hell are we going to keep that? Stop bringing things home!” now I use it all the time! One like this ideally is great.
Before I blend, I cool the soup down a little. You don’t actually need to do this, but, despite using a pan with high sides, if I don’t cool it I manage to burn my arm. Every. Single. Time!
Peel and chop the parsnips to around 1-2cm chunks, and peel and core the apples and cut to around the same size. Don’t worry about being neat; you’re going to blend it all anyway. You also need to finely chop the garlic, and chop the onions.
Heat a little oil in a large pan. I used a fry light coconut oil spray, which adds to the creamy flavours really well. Fry the onions for 3 minutes until soft and add the garlic. Fry for a further 2 minutes.
Add the parsnips and apples and mix well before pouring in the vegetable stock. You could use chicken instead if you prefer. I tend not to bother mixing the stock, I just pour boiling water into the pan and then crumble the stock cubes in.
Add a pinch of salt and pepper and leave to simmer for at least 20 minutes. Until the parsnips are so soft, they break apart if you poke them with a wooden spoon. I probably left mine for about an hour while I did some work. Pour in the cream and stir. If you want a vegan option, skip the cream. It adds a bit more flavour, but it’s still a pretty Creamy Parsnip And Apple Soup without it so isn’t essential.
I now take mine off the heat for a few minutes before I blend. You can serve straight away, or leave and reheat when you are ready. We tend to have our soups with chunky homemade bread.
This Creamy Parsnip And Apple Soup is the perfect meal on a cold autumn day. The creamy, yet sweet flavour is so warming. It made me feel all lovely inside!
This sweet and creamy soup is the perfect winter warmer!
- • 600g Parsnips
- • 600g Apples
- • 2 Onions
- • 2 Cloves garlic
- • 1litre Veg Stock
- • 150ml Single Cream
- • Oil
- • Pinch Salt and Pepper
Finely chop the garlic, chop the onion, peel and chop the parsnips into 1-2cm chunks and peel, chop and core the apples, also to 1-2cm chunks
Fry the onions in a little oil in a large pan until soft
Add the garlic and fry for a further 2 minutes
Add the parsnips and apples and mix well
Pour in the vegetable stock, add a pinch of salt and pepper and mix
Leave to simmer for at least 20 minutes, until the parsnips are soft
Add the cream, simmer for a further 10 minutes and blend
Serve straight from the pan
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