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.
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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. As you are going to blend them they don’t need to be finely chopped.
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.
Saute the vegetables with the spices, then add the stock and cook until the parsnips are soft. This 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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I remade this recipe for Spicy Parsnip Soup in December 2017, with these new photographs.
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More Blended Soups from Farmersgirl Kitchen
Spicy Roast Pumpkin Soup is ideal to use the flesh from your Halloween pumpkin or make it with Butternut Squash for a sweeter flavour.
Lettuce Soup is really delicious and a great way to use up excess lettuce from the garden.
Easy Carrot and Tomato Soup is sweet and rich and smooth and tastes very like that famous branded tomato soup.
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Spicy Parsnip and Apple Soup
Ingredients
- 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
Instructions
- 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.
Now that is JUST what you want when you get back inside from a freezing cold and snowy outside!
That sounds and looks so warm and comforting. Just what we're needing with this weather ;0)
That looks most welcoming for a cold freezing weather just now. It would be what I would love to have before stepping out into the cold or into the house from the cold outside.
Oh, you know I love my soup! This looks deelish! x
A lovely parnsip soup, I love the addition of apple.
I'm going to try this!
Oooh this soup really does look delicious! Pinned for later 🙂
Thanks, Jan. It has just enough spice that makes it not too sweet.
What an interesting flavour combination! I have both apples and parsnips that need using up – will have to make it later this week 😀
PRsnips and apples make good partners, I like the little bit of acidity that the apples bring to the sweetness of the parsnips. Let me know how you get on if you do make the soup.
This is one of my favourite soups and something my Nan used to make for us all the time. It’s so comforting and just what I need on a cold day like today.
Soup is definitely in order today, and we have snow forecast for tomorrow so need to make sure I have plenty.
Apple & parsnip soup is one of my favourites. And in fact, I made a massive pan of it earlier this week. Sadly, it was so good, it only lasted us two nights rather than the three I’d had planned. Have to say yours looks a lot prettier than mine.
Oh good to hear you were making this lovely soup too. It’s not always that pretty, just for the blog photos!