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Recipe

Parsnip and apple soup

Parsnip is the ultimate winter vegetable – its flavour doesn’t fully develop until it feels the chill in its roots. Sarah Bowman takes this cold-weather denizen and creates a warming, flavourful meal

Jul 31, 2013 2:00pm
  • 1 hr cooking
  • Serves 4
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Ingredients

Parsnip and apple soup
  • 50 gram butter
  • 2 tablespoon olive oil
  • 1 leek, finely sliced
  • 2 clove garlic, peeled
  • 4 parsnips, peeled and diced
  • 1 stalk celery, diced
  • 4 centimetre piece ginger, peeled and grated
  • 1 bayleaf
  • 1/2 tablespoon coriander seeds, toasted and ground (optional)
  • 1/2 tablespoon cumin seeds, toasted and ground (optional)
  • 1 granny smith apple, peeled, cored and chopped
  • 1 litre water
  • 1/2 cup cream or milk
  • 1/2 cup greek yoghurt, to serve
  • 1/2 tablespoon coriander seeds, toasted and roughly ground, to serve (optional)
  • 1/2 tablespoon cumin seeds, toasted and roughly ground, to serve (optional)

Method

Parsnip and apple soup
  • 1
    Heat the butter and oil in a large, heavy-based pot. Add the leek, whole peeled garlic, parsnip and celery. Cook over a moderate heat for 20 minutes until starting to caramelise.
  • 2
    Add the remaining ingredients except cream, cover and bring to the boil. Simmer for 30 minutes or until vegetables are soft.
  • 3
    Add cream, transfer to a food processor and whiz until smooth, adding more water, cream or milk to thin the soup to the desired consistency (I like mine thick).
  • 4
    Return soup to the pot and reheat until bubbling. Serve topped with a dollop of yoghurt and, if desired, a sprinkle of toasted seeds.

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