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    Curried parsnip and apple soup

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    Curried parsnip and apple soup

    Includes a recipe for garlic and sage garlic bread

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 2 tbsp essential Waitrose olive oil
    • 1 onion, finely chopped
    • 2 tsp ground cumin
    • 1 tsp Bart mild korma curry powder
    • 750g essential Waitrose parsnips, peeled and chopped
    • 600ml vegetable stock
    • 3 essential Waitrose royal gala apples
    • 170ml essential Waitrose single cream
    • 2 small baguettes
    • 2 garlic cloves, chopped
    • 12 sage leaves


    1. Heat 1 tbsp oil in a large pan, add the onion and a pinch of salt. Cook for 5 minutes until soft. Add the cumin and curry powder and cook for 1 minute. Stir in the parsnips, pour over the stock and 350ml boiling water and bring to the boil. Simmer for 10–12 minutes until the parsnips are tender. Remove from the heat, grate in the apples and whizz until smooth. When ready toserve, reheat and stir through the single cream.
    2. Meanwhile, preheat the grill tohigh. Halve each baguette through the middle, then cut each piece in half, to make 8 pieces. Arrange the slices on a baking sheet and scatter with the garlic and sage. Pour over the remaining olive oil and grill until golden. Season the soup generously and drizzle with extra virgin olive oil, if liked. Serve with the toasted baguette slices on the side.

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