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    Apple, parsnip & cheddar soup

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    Apple, parsnip & cheddar soup

    • Gluten Free
    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4 - 6


    20g unsalted butter
    1 tbsp olive oil
    2 onions, sliced
    500g parsnips, roughly chopped
    2 apples, roughly chopped
    ½ tsp sweet smoked paprika, plus extra to serve
    500ml fresh vegetable stock
    250ml whole milk
    150g Essential mature cheddar
    3 tbsp crème fraîche
    ½ x 25g pack chives


    1, Put a large saucepan on a medium heat and add the butter and olive oil. Add the onions with a pinch of salt and sauté for 10 minutes, stirring occasionally, until they start to soften and colour. Add the chopped parsnips, apples and paprika and fry for 2 minutes, then add the stock and 250ml water. Bring to the boil, season, then cover and reduce to a simmer. Cook for 12-15 minutes, until everything is tender to the point of a knife. Take off the heat, stir in the milk, then blend with a stick blender (or in a jug blender) until smooth and creamy, adding more milk if you like. 

    2. Chop the cheddar into small cubes and divide between 4 serving bowls. Ladle in the soup. Swirl in a little crème fraîche, add a little more black pepper and paprika, and snip over the chives. Stir before eating, so you enjoy the melting cheese with every spoonful.

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