Parsnip, hazelnut and apple soup

Name: Parsnip, hazelnut and apple soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 100 g blanched hazelnuts, roughly chopped; 20 g sage leaves, picked; 500 g essential parsnips, peeled and cut into 1cm chunks; 2 essential cox or other tart British apples, peeled and cut into 1cm chunks; 4 tbsp cold-pressed rapeseed oil; 1 L vegetable stock; 4 tbsp crème fraîche, to serve

An impressive soup that blends together autumnal flavours into a sophisticated and flavoursome outcome. Great for lunches, a dinner party starter, or simply as a dinner with some crusty bread.

4 out of 5 stars(1) Rate this recipe

Gluten freeVegetarian

Serves4
CourseStarter
Prepare20 mins
Cook35 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

100g blanched hazelnuts, roughly chopped
20g sage leaves, picked
500g essential parsnips, peeled and cut into 1cm chunks
2 essential cox or other tart British apples, peeled and cut into 1cm chunks
4 tbsp cold-pressed rapeseed oil
1 L vegetable stock
4 tbsp crème fraîche, to serve

Preheat the oven to 220 degrees C, gas mark 7. Reserve a small handful of the nuts and sage leaves. Toss the rest on a baking tray with the parsnips, apples and 1 tbsp oil; season. Spread out; roast for about 30 minutes, until just tender.
Discard the sage; transfer the tray contents to a powerful blender (or use a stick blender). Blend, in batches if necessary, with most of the stock. Add the remaining stock to the tray to lift off any remaining caramelised morsels, adding these to the blender as well. Blend until smooth, loosening with a little water if needed, until it’s the consistency of double cream; season.
Heat the remaining 3 tbsp oil in a small pan. Add the reserved sage and hazelnuts; fry for 1 minute on a medium heat, until golden and crisp. Spoon the soup into bowls, adding a spoonful of crème fraîche to each and topping with the crispy sage and nuts.

Typical values per serving when made using specific products in recipe