Parsnip and Apple Soup
A delightful parsnip soup with a tangy sweetness of apple. I recommend the chilli as it adds a touch of spicy heat and the Greek yoghurt adds a very pleasant creaminess to this very naturally flavoured vegetable soup.
6
20 mins
40 mins
200°C for croutons
Ingredients
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Soup
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60g butter- or 1 tbsp olive oil
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1 garlic clove- chopped
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1 tsp ginger- grated
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600g parsnips- peeled and cut into chunks
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1 large apple- skin on, cut into chunks
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Pinch of dried red chilli- optional
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1 litre stock- chicken, vegetable or water
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Cheesy bread croutons
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3 thick slices bread- cut into 2.5cm cubes
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1 tbsp olive oil
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55g cheddar cheese- grated
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Garnish
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Greek yoghurt
Instructions
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Make soup:
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01 Melt butter in a heavy-based saucepan over a medium heat. Add the garlic and parsnips and fry for 4–5 minutes, stirring occasionally, until coloured. Add the chilli and fry for 1 minute. Pour in the stock, stir and bring to a simmer. Cook with the lid on for 40 minutes, or until the parsnips are tender - see image #2
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Make cheesy croutons:
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02 Place the bread on a baking tray in a single layer and drizzle with the oil. Sprinkle over the cheese, if using, and season with salt and pepper. Bake for 5–10 minutes, or until crisp and golden - see images #3 & #4
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Assemble:
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03 Remove the soup from the heat and blitz with a stick blender until smooth. Season to taste with salt and pepper.
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Serve:
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04 Ladle up the soup topped with a generous dollop of Greek yoghurt and a handful of cheesy croutons.
Notes
If using young, recently harvested parsnips then no need to remove the outer skin. I recommend to use all the apple also - skin on and pips.
