Creamy parsnip and apple soup

Last year I had an abundance of parsnips from my veg patch. This year however it was a different story entirely and I only managed four edible ones! Luckily a friend had a bumper crop and gave me some HUGE parsnips.

I LOVE LOVE LOVE parsnips and would eat them with anything, but this time I decided to make soup – YUM!. This is such a simple recipe to make and very healthy too. I’ve not used any oil as I wanted to keep the calorie count down, but you could if you wanted to.

The apple gives the soup a lovely tart sweetness, it really is delicious. I hope you enjoy making and eating this soup. For other recipes on my site please follow this link.

Sign off image

Creamy parsnip soup

  • Servings: Makes enough for 4 large servings
  • Difficulty: easy
  • Print

A really easy recipe and very satisfying too!

I’ve made this version quite simple, but you can jazz it up a bit by adding curry powder or chilli.


    – Approx 700 – 750g of parsnips peeled and cut into chunks.
  • 1 medium apple peeled cored and cut into chunks (note any apple will do, I used Bramley as it’s what I’d got).
  • 1 litre hot chicken stock (can use vegetable if you prefer).
  • Some herbs (if using fresh then about 4-5 sage leaves, a couple of bay leaves and perhaps 1-2 cloves, if using dried then about a heaped tablespoon of mixed herbs).
  • Optional 50ml of cream or sour cream to serve.


  1. Put about 100ml of your stock into a large pan with a lid, place on the heat and chuck in your parsnips and apple – cook for about 10 minutes on high – this helps to amalgamate the flavours and pre-soften the veg. If you are not slimming then you can fry your parsnips and apple in about 25g of butter and a dash of oil instead of the stock.
  2. After the 10 minutes are up, chuck in your herbs and the rest of the stock, bring to a boil. Reduce to a simmer and cook for a further 20 – 30 minutes (basically until everything is soft).
  3. Allow to cool slightly. If you’ve used whole bay leaves then fish these out now but you can leave the sage leaves. When cool enough whiz up to a smooth consistency with a hand blender or glass blender.
  4. Re-heat to serve. If it’s too thick for you then add a bit more hot stock. It’s lovely as it is but if you are feeling indulgent then just before serving pop in a slick of cream or sour cream..

I hope you enjoy this recipe, for other recipes on my site, please follow this link.

Published by

Bread, Baking and More

Lover of bread, baking and growing my own veg.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.