Spicy Parsnip and Apple Soup is a great way to use seasonal ingredients to make a delicious, warming meal, add some crusty bread and it will keep you going for hours. As the snow is still on the ground here on the farm and it has been as cold as -17C here recently, soup is definitely the order of the day!
How to make Spicy Parsnip and Apple Soup
Roughly chop the onions
Peel and chop the parsnips, celery and the apple. I didn’t peel the apple as the peel gets blended into the soup. If you have particularly clean parsnips then just wash and you don’t need to peel.
Spicy Parsnip and Apple Soup Recipe
- 800 g parsnips peeled and chopped
- 2 onions
- 1 tbsp vegetable oil
- 2 eating apples peeled and chopped
- 2 cloves garlic chopped
- 2 stalks of celery chopped (optional)
- 1/4 tsp chilli flakes
- 1 tsp ground coriander seeds
- 1 tsp ground cumin seeds
- 300 ml semi-skimmed milk or a mix of cream and milk for a special occasion
- 600 ml vegetable or chicken stock
Heat the oil in a large pan and gently fry the onions until soft, add the garlic and spices and cook for a couple of minutes.
Add the parsnips, celery if using, and apples stirring well to cover them with the spices.
Add the stock and cook until the parsnips are soft about 20-30 minutes.
When slightly cooled, use a hand blender or liquidiser to liquidise the soup.
Add the milk and/or cream reheat.
Serve with thinly sliced apple, a sprinkling of chilli flakes and lots of crusty bread.
To make the decoration as in the picture, pour a little single cream around the apples slices in the centre of the bowl, then take a teaspoon and swirl it through the circle of cream to create a pretty pattern.
Saute the vegetables with the spices, then add the stock and cook until the parsnips are soft, that will take between 20 – 30 minutes or less if you use a pressure cooker.
Let the soup cool a little, then ladle it into the blender adding the milk or milk and cream.
Blend until smooth, adding more milk or stock if it seems too thick.
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