Parsnip and Apple Soup

Name: Parsnip and Apple Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbsp olive oil; 1 yellow onion, diced; 2 garlic cloves, minced; 1 tsp mild curry powder; 1.5 lbs parsnips, chopped; 2 tart apples, chopped; 4 cups low sodium vegetable broth; 1/2 tsp salt

A velvety British autumn soup blending sweet parsnips with tart apples and gentle warm spices.

40 minEasyServes 4210 cal/serving

BritishSoupStovetop and BlenderVegetarianVeganHigh FiberGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumAlcohol-FreeCorn-Free

Ingredients

2 tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
1 tsp mild curry powder
1.5 lbs parsnips, chopped
2 tart apples, chopped
4 cups low sodium vegetable broth
1/2 tsp salt

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat.
2

Add 1 diced yellow onion and cook for 5 minutes until softened.
3

Stir in 2 minced garlic cloves and 1 tsp mild curry powder, cooking for 1 minute until fragrant.
4

Add 1.5 lbs chopped parsnips, 2 chopped tart apples, 4 cups low sodium vegetable broth, and 1/2 tsp salt. Bring to a boil, then reduce heat and simmer for 20 minutes until tender.
5

Transfer soup to a blender and purée until smooth before serving.

Questions

How long does Parsnip and Apple Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Parsnip and Apple Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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