Tag: parsnip soup

Apple & Parsnip Soup

I love this time of year – the lighter evenings and the sunnier days. Yes, spring has sprung and I for one am glad! Despite the sunnier days I still haven’t turned my back on some warming foods, after all there is still a chill in the air. In fact, I was on a run the other day and all the weather was thrown at me during those three and a half hours (Yep – that’s my longest run for the marathon done). I came home and was frozen, soup was the only thing that warmed me through.

We’re still in the hungry gap right now so whilst spring is bringing lots of fresh new greens, we’re still relying on the last of winter’s crops until new season produce is ready. But there are still some parsnips and apples knocking around and they happen to make the tastiest soup I’ve ever made. Yes, a bold claim indeed, but seriously this is a winning combination. And the coconut yoghurt makes this soooo good. You could always swap this with some canned coconut milk if you’ve not got any to hand. I bought it in our local health food shop.


Apple and Parsnip Soup
Serves 4-5 

1 onion
3 parsnips
2 apples
2 sticks of celery
1 litre vegetable stock
1 tsp ground cinnamon
1 tsp ground cumin
3 tbsp coconut yoghurt
salt and pepper
1 tbsp olive oil

  • In a large pan heat the olive oil on a medium heat
  • Chop the onion and soften in the pan for 3-4 minutes
  • Peel and chop the apples and parsnips and add to the pan along with the chopped celery
  • Add the vegetable stock and bring to the boil, simmer for 30 minutes
  • When the vegetables have softened add the cumin and cinnamon. Blend using a stick blender until all smooth
  • Stir through the coconut yoghurt and season with salt and pepper

V x

Curried Parsnip Soup

I was very excited to get parsnips in my veg bag this week. They are my first parsnips this season and one of my favourite winter staples.


They’re so sweet and delicious, they make me forget all about the summer sunshine and look forward to cosy nights spent indoors with warming and hearty food.


So what parsnip recipe to share with you all this week… It had to be soup! Its just too easy to make and too delicious not to share.

Most of my soups have the same base of onions, garlic, celery and carrots and are so easy to make that there is just no excuse for not making your own soups to keep you warm throughout the winter.



1 large onion
1-2 cloves of garlic
1 carrot
1 stick of celery (I was running low on celery so just used up what I had left)
2 large parsnips
1tsp curry powder
500ml stock (I make up 500ml as a start and add more water once I’ve blended it until I get the right consistency)

Roughly chop all the ingredients then gently fry the onion and garlic until soft in a large saucepan.
Add the carrot, celery, parsnip and curry powder.
Slowly cook on a low heat, partly covered with a lid until the vegetables are soft but still holding their shape.
Add the stock and cook covered for 10-15mins.
Let the soup cool slightly before blending with a stick blender or transferring to a food processor.
Add more water as necessary until you get your preferred soup texture and season with salt and pepper to taste.


I love throwing this in a pan whilst I’m cooking up my dinner on a Sunday night, you barely notice your making it and before you know it you’ve got lunch for the best part of a week. Or freeze it in individual portions for a later date.