Parsnip and Apple Soup

parnsip and apple soup

Parsnip and apple soup

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A deliciously fruity, savoury soup.
Servings: 12
Calories: 162


  • 2 oz butter
  • 1 large onion chopped
  • 2 garlic cloves crushed
  • 32 oz parsnips chopped
  • 16 oz dessert apples peeled, cored, chopped
  • 1 tsp ground coriander
  • Splash of brandy
  • 5 pints vegetable stock
  • 1 tbsp chopped fresh sage
  • 5 floz pot single cream


  • Melt butter in a pan and add the onion and garlic. Cook for 3 to 4 minutes until softened.
  • Add parsnips and apples and cook for 3 to 4 minutes more, stirring.
  • Stir in the coriander, cook for 30 seconds, then add brandy and cook for 1 minute.
  • Pour in stock and add sage. Season and bring to boil Reduce heat, cover and simmer for 35 minutes.
  • Remove from the heat and allow to cool, then purée until smooth.
  • Return the soup to the pan and stir in the cream. Reheat gently, but do not boil.


Freezing and reheating: Make up soup to the end of step 2. Allow to cool completely, then pour into a rigid freezer container and cover with a lid to freeze. Defrost, then reheat gently,
stirring in the cream.
Calories: 162 kcal
Carbohydrates: 23 g
Protein: 1 g
Fat: 8g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 24 mg
Sodium: 835 mg
Potassium: 357 mg
Fiber: 5 g
Sugar: 10 g
Vitamin A: 683 IU
Vitamin C: 16 mg
Calcium: 47 mg
Iron: 1 mg
Ingredients Apple, Fruits
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