Parsnip & apple soup

Name: Parsnip & apple soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Ingredients: 1½ tbsp olive oil, plus extra to serve; 1 large onion, roughly chopped; 500 g parsnips, roughly chopped; 500 g waxy potatoes, roughly chopped; 4 Jazz Apples, cored and chopped; 2 clove/s garlic, peeled and bashed; 1 L Knorr Gluten Free Vegetable Stock Cubes; 50 ml single cream, plus extra for drizzling; 1 tsp nutmeg, plus extra for sprinkling

These humble roots are made for autumn soups, and their earthy sweetness works particularly well alongside the sharpness of seasonal apples. A slice of cheese on toast on the side would work perfectly.

5 out of 5 stars(8) Rate this recipe

Gluten freeHealthyLow in saturated fat

Serves6
CourseLunch
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1½ tbsp olive oil, plus extra to serve
1 large onion, roughly chopped
500g parsnips, roughly chopped
500g waxy potatoes, roughly chopped
4 Jazz Apples, cored and chopped
2 clove/s garlic, peeled and bashed
1 L Knorr Gluten Free Vegetable Stock Cubes
50ml single cream, plus extra for drizzling
¼ x 1 tsp nutmeg, plus extra for sprinkling

Heat the oil in a large saucepan over a medium heat, then add the onion and cook for 6-8 minutes until soft but not browning.
Add the parsnips, potatoes, apples and garlic; season with sea salt and cook for 10 minutes or so, stirring regularly to ensure nothing colours. Pour in the stock and cook for 35-40 minutes on a rolling boil, stirring occasionally
Once the vegetables are tender, take o the heat and add the single cream and nutmeg to the pan. Use a stick blender to whizz the soup until smooth, adding a little more hot water if needed, and season with black pepper and more sea salt, if liked. Serve with a drizzle of cream and a sprinkle of nutmeg.