Soup Part Two - Parsnip and Apple

Parsnip and Apple Soup

There’s been a few nights recently where the temperature has dropped, and I’ve woken to see speckles of frost in the garden. About the only vegetable that really appreciates the cold is the venerable parsnip. I personally have never grown parsnips – mainly because root crops are like my nemesis, having stony and clay soil. Also, the parsnips you can buy in the shops are always UK grown and they are incredibly cheap. 

This soup recipe is so economical and uses what is season now. This higher carb veg is not to everyone’s taste, but I was simply blown away by the flavour of this soup and can’t believe I hadn’t tried it sooner. And its easy to make too! What’s not to like? You’ll need:

·       50g butter or no-dairy alternative

·       5 parsnips

·       1 cooking apple

·       1litre of hot vegetable stock

·       600mls milk – I’ve not tried this recipe with a milk alternative, but I imagine oat or coconut milk would work well.

Chop the Parsnips and Apples

1.     Peel and chop the parsnips and apple.

2.     Melt the butter in the pan and sauté the parsnips and apple for 5-10minutes over a medium heat.

3.     Add the vegetable stock and simmer, covered with a lid, for 20minutes.

4.     Add the milk and let it warm through again for a couple of minutes - back up to simmering.

5.     Use a stick blender or liquidiser to puree the soup.

6.     Serve! 

Excess soup can be frozen for later

Variations on the theme:

If you want to try some other parsnips, they are great roasted with a little oil and either honey or maple syrup. I have this recipe from Riverfood on my cooking list to try as well. Let us know your favourite parsnip recipe and we will be happy to share with our community (social media links or hello@growbatheaston.co.uk)