Parsnip & apple soup
Waitrose and Partners

Parsnip & apple soup

These humble roots are made for autumn soups, and their earthy sweetness works particularly well alongside the sharpness of seasonal apples. A slice of cheese on toast on the side would work perfectly.

Gluten freeHealthyLow in saturated fat
  • Serves6
  • CourseLunch
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins

Ingredients

  • tbsp olive oil, plus extra to serve
  • 1 large onion, roughly chopped
  • 500g parsnips, roughly chopped
  • 500g waxy potatoes, roughly chopped
  • 4 Jazz Apples, cored and chopped
  • 2 clove/s garlic, peeled and bashed
  • 1 L hot fresh vegetable stock
  • 50ml single cream, plus extra for drizzling
  • 1/4 x 1 tsp nutmeg, plus extra for sprinkling

Method

  1. Heat the oil in a large saucepan over a medium heat, then add the onion and cook for 6-8 minutes until soft but not browning.

  2. Add the parsnips, potatoes, apples and garlic; season with sea salt and cook for 10 minutes or so, stirring regularly to ensure nothing colours. Pour in the stock and cook for 35-40 minutes on a rolling boil, stirring occasionally

  3. Once the vegetables are tender, take o the heat and add the single cream and nutmeg to the pan. Use a stick blender to whizz the soup until smooth, adding a little more hot water if needed, and season with black pepper and more sea salt, if liked. Serve with a drizzle of cream and a sprinkle of nutmeg.

Cook’s tip

LEFTOVERS

Single cream

Pour a little cream into pasta sauces or stews at the end of cooking for added deliciousness, or just stir into hot chocolate or coffee.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,321kJ/ 316kcals

Fat

13g

Saturated Fat

3.1g

Carbohydrates

42g

Sugars

22g

Fibre

8.5g

Protein

5g

Salt

0.3g