Description
Creamy parsnip and apple soup brings rustic warmth to winter comfort. Sweet and earthy flavors blend seamlessly, inviting you to savor each spoonful of this hearty seasonal delight.
Ingredients
Scale
Main Vegetables:
- 600 grams (21.16 ounces) parsnips, chopped
- 2 onions, chopped
- 2 garlic cloves, crushed
Fruits:
- 600 grams (21.16 ounces) Bramley apples, peeled and chopped
Cooking Liquids and Fats:
- 1 liter (33.81 fluid ounces) vegetable or chicken stock
- 150 milliliters (5.07 fluid ounces) milk
- 25 grams (0.88 ounces) butter
- 1 tablespoon sunflower oil
- Salt
- Pepper
Instructions
- Heat butter and oil in a large pot over medium heat, creating a flavorful base for the soup.
- Sauté chopped onions and parsnips, stirring occasionally until vegetables soften and develop a golden hue, approximately 15 minutes.
- Introduce diced apples and minced garlic, stirring to combine and allowing the ingredients to release their aromatic essence for 2 minutes.
- Pour vegetable or chicken stock into the pot, bringing the mixture to a robust boil, then reduce heat and simmer gently for 20 minutes until vegetables become tender.
- Transfer the soup to a blender and process until silky smooth, ensuring no chunky pieces remain.
- Return the blended soup to the pot and stir in milk, adjusting the consistency to your preference.
- Taste and season with salt and pepper, fine-tuning the flavors to create a harmonious and delightful soup.
Notes
- Swap butter for olive oil to make the soup vegan-friendly and dairy-free.
- Roast parsnips and apples before adding to the pot for deeper, caramelized flavor intensification.
- Use a hand blender for smoother texture and easier cleanup compared to transferring to a stand blender.
- Customize the soup’s consistency by adjusting milk quantity – less milk for thicker soup, more for lighter texture.
- Prep Time: 5 mins
- Cook Time: 37 mins
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 166 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 12 mg