Parsnip and Apple Soup Recipe

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Homemade Soup is so simple and warming, perfect for winter dinners. This Parsnip and Apple soup has such a great flavour and is lovely with thick slices of crunchy homemade bread.

We eat so much soup in the winter. I probably make a batch once a week, and our bread maker is never off. 

I just find a big bowl of soup and thick slices of bread so comforting. And they smell amazing all day long. 

This Creamy Parsnip and Apple Soup is one of my favourites. We’ve got an apple tree in the garden, so during the summer months I slice them up and freeze them, so I’ve got a great supply for baking and cooking all year long. 

Parsnip Soup with Apple is right up there with classic tomato, sweet potato, and potato, and leek as one of my favourite soups. 

But, I must confess that while I make loads of soups, I never make my own stock. I tend to just use regular chicken or vegetable stock cubes to save time. By all means, make your own if you prefer. There’s a great stock recipe here. 

Is Parsnip and Apple Soup Sweet?

Yes, this apple and parsnip soup recipe is sweet. How sweet very much depends on the kind of apples that you use.

The sweeter the apple, the sweeter the soup is likely to be. Using tart apples, like Bramley or granny smiths will give you a less sweet flavour than using pink lady or golden delicious. 

Any kind of apples work in Parsnip and Apple soup, but the flavour of the apple affects the taste. So, use an apple that you like. 

If you want to tone down the sweetness slightly, use fewer apples, and perhaps add a potato. 

The best thing about homemade soup is that it’s easy to experiment with the flavours that you enjoy. 

Is Parsnip Soup Good for You?

Homemade soup is very good for you. It’s basically vegetables, in this case, fruit, and stock. I add a little double cream, but that’s totally optional. 

Parsnip soup is really good for you because parsnips are a fantastic source of fibre, vitamin C and K, folate, and loads of other nutrients. 

Do You Need to Peel Parsnips for Apple and Parsnip Soup?

Parsnip skin can be quite tough, so peeling just makes things smoother. If your parsnips are quite old, or very large, the centre core might also be a little too tough, and you may want to discard it. 

It really depends on the specific parsnip though. If they are young and fresh, you might prefer to just give them a quick scrub and top and bottom them. 

I always peel the apples when I make apple soup with parsnips.

What Flavours Go Well with Parsnips?

Apple! If you want to change things up a little, potato is great with parsnips, so is carrot. 

Curried parsnip is also really popular if you want an alternative soup. 

Can You Freeze Parsnip and Apple Soup?

Yes, homemade soup such as this recipe for parsnip soup freeze really really well. Just leave the soup to cool, and spoon into airtight tubs before freezing. 

Thaw slowly in the fridge, and reheat on the hob until piping hot when you are ready to eat. 

Everything You Need to Make Apple and Parsnip Soup

Parsnip soup with apples is really simple. I use a large cast-iron dish to simmer my soup, and a basic stick blender to blend it up when the parsnips are cooked. (Affiliate Links)

Creamy Parsnip and Apple Soup

Author NameAuthor: Donna

Homemade Soup is so simple and warming, perfect for winter dinners. This Parsnip and Apple soup has such a great flavour and is lovely with thick slices of crunchy homemade bread.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dinner, Sides

Cuisine British

Servings 6 Servings

Calories 185 kcal

Ingredients

  

• 25 g Butter
• 1 Large Onion (Diced)
• 2 Cloves Garlic (Crushed)
• 4 Large Parsnips (Peeled and roughly Chopped)
• 2 Large Apples (Peeled, cored, and roughly chopped)
• 500 ml Vegetable Stock
• 3 tablespoons Double Cream (Optional, to taste)
• Good Pinch Black Pepper

Instructions

 

• Melt the butter in a large heatproof dish on the hob.
• Add the onion and garlic and fry for 5 minutes until soft.
• Add the parsnips and apples, and stir well.
• Tip in the veg stock, making sure it covers the veg (add more if needed), and simmer for 30 minutes, stirring occasionally, until the parsnips are very soft.
• Remove from the heat.
• Use a blender (I use my stick blender, and blend in the cooking dish) to blend the soup until smooth
• Stir in cream and black pepper to taste.

Notes

• I use a large cast-iron cooking pot for my soups.
• If you prefer a thinner soup, use more stock if you like it thick, add less, you can always add more after blending if required.
• Double cream isn’t essential, so blend and taste before adding.
• Top with walnuts, and goats cheese, or croutons if you want a fancier looking soup.

Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.

Keyword homemade soup, sweet soup, winter recipes

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