Parsnip and apple soup

Velvety smooth and filling, this parsnip and apple soup is comfort food at its warming best


Ready in 40 minutes
Cooking time 30 minutes
Prep time 10 minutes
Serves 10

Ingredients

2 tsp olive oil
1 large onion, chopped
700 g parsnips, peeled and roughly chopped
250 g potatoes, peeled and roughly chopped
2 Braeburn apples, peeled and roughly chopped
0.5 tsp dried rosemary
1 litre very low-salt vegetable stock (e.g. Kallo)
250 ml whole milk


Method


1

Heat the oil in a large saucepan, add the onion and cook for 5 minutes or until soft. Add the parsnips, potatoes, apples and rosemary and stir to heat through. Pour in the stock and bring to a simmer. Cover and cook for 25 minutes or until the vegetables are tender.

2

Use a hand blender to purée the soup until velvety smooth. Stir in the milk and heat through. Set aside half of the soup for freezing.

https://www.homemadebyyou.co.uk/recipes/soups/parsnip-and-apple-soup