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.
Creamy parsnip soup
A really easy recipe and very satisfying too!
- – 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.
- 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.
- 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).
- 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.
- 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.