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Parsnip and apple soup

Sweet, creamy parsnip combined with the sharp tang of apples, a combination of two great seasonal items which works so well. The perfect pairing for Britain’s autumn harvest.

  • 15 minutes prep. time
  • 1 hour cooking time
  • Serves 6
  • Soups, stews & curries, Vegetarian & vegan
A bowl of parsnip and apple soup
A creamy seasonal soup of parsnips and apples | © National Trust Images/William Shaw


  • 30ml vegetable oil
  • 200g chopped onion
  • 2 cloves garlic, minced
  • 1 tsp ground nutmeg
  • 800g parsnip, peeled and chopped
  • 300g apples, peeled, cored and sliced
  • 10g vegetable bouillon
  • salt and pepper
  • 80ml cold-pressed rapeseed oil
  • 10g fresh thyme, finely chopped


Step 1

Heat the oil in a large pan, add the onion, garlic and nutmeg and sauté for 5–10 minutes until softened.

Step 2

Add the parsnips and the apples and sauté for another 5–10 minutes.

Step 3

Dissolve the bouillon in a litre of boiling water and add to the pan. Cover the pan and bring to the boil. Add enough additional water to cover the vegetables and bring back to the boil. Simmer gently for 20 minutes, or until the parsnips and apples are softened.

Step 4

Remove the pan from the heat and leave to cool slightly, then blitz with a stick blender until the mixture is perfectly smooth. Add enough water to achieve a smooth consistency and season with salt and pepper.

Step 5

Place the oil and thyme in a saucepan over a medium heat and continue to warm through until the thyme begins to sizzle.

Step 6

Remove the saucepan from the heat and leave to cool. Drizzle the oil over the soup when you serve.

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