Roasting brings out the nutty sweetness of parsnips; a tart apple keeps this winter soup lively.
Serves 4 | Preparation: 15 minutes | Cooking: 45 minutes | Total: 60 minutes
Ingredients
700 g parsnips, peeled and cut into 2 cm chunks
1 tart apple (180 g), peeled, cored and chopped
1 onion (180 g), sliced
30 ml olive oil
2 garlic cloves, chopped
1 tsp thyme leaves
900 ml vegetable stock
10 ml lemon juice, to taste
Salt and black pepper
60 ml single cream, optional
Method
Heat the oven to 220°C (200°C fan). Toss the parsnips with 20 ml oil, season lightly and roast in a single layer for 30 minutes, turning once, until tender and golden.
Meanwhile, soften the onion in the remaining oil in a saucepan for 10 minutes. Add garlic and thyme; stir for 1 minute.
Add the apple, roasted parsnips and stock. Simmer for 15 minutes until the apple and parsnips are very soft.
Remove from the heat and blend with a stick blender, keeping the blade submerged. Stir in optional cream, add water to adjust thickness and season with lemon, salt and pepper. Reheat until piping hot.
Variations and substitutions
Replace thyme with 1 tsp ground cumin or 1–2 tsp mild curry powder, added with the garlic. Use a firm pear instead of apple for a sweeter soup and add lemon to balance. Omit cream for a dairy-free version.
Homegrown and seasonal produce
Use freshly lifted or sound stored parsnips. Cut out the tough woody core of very large roots before weighing. Stored cooking apples are ideal; discard rotten fruit rather than cooking it into soup.
Storage and freezing
Cool quickly in shallow containers and refrigerate within 2 hours at 5°C or below. Eat within 48 hours. Freeze for up to 3 months, preferably before adding cream. Defrost in the fridge, use within 24 hours and reheat once until piping hot throughout.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph for serving inspiration.
