Apple Season: Parsnip & Bramley Apple Soup
Cozy Up with Creamy Parsnip and Apple Soup
As the days get shorter and the evenings cooler, there’s nothing quite like a warming bowl of soup to nourish the soul. Today, we’re sharing a delightful recipe for Parsnip and Apple Soup – a surprisingly flavorful and comforting combination that’s perfect for a starter, light lunch, or even a cozy dinner.
This soup beautifully balances the earthy sweetness of parsnips with the tartness of apples, creating a unique and satisfying taste experience. The gentle warmth of curry powder (or Garam Masala!) adds a subtle spice that elevates the flavors even further. It’s a fantastic way to showcase seasonal produce and impress your family and friends.
Why You’ll Love This Soup:
- Flavorful & Unique: The parsnip and apple combination is a delightful surprise.
- Easy to Make: This soup comes together in under 75 minutes, with minimal effort.
- Versatile: Perfect as a starter, light lunch, or comforting dinner.
- Healthy & Nutritious: Packed with vitamins and fiber.
- Customizable: Adjust the spice level and creaminess to your liking.
Tips for the Best Parsnip and Apple Soup:
- Parsnip Quality: Choose firm, smooth parsnips for the best flavor and texture.
- Apple Choice: A slightly tart apple like Granny Smith or Braeburn works particularly well, balancing the sweetness of the parsnips.
- Spice it Up: Don’t be afraid to experiment with different curry powders or spices. A pinch of nutmeg or a dash of cayenne pepper can add extra depth.
- Creamy Texture: For an extra luxurious soup, use a high-quality double cream. You can also substitute with coconut milk for a vegan option.
- Garnish: A swirl of cream, a sprinkle of chopped nuts, or a few fresh herbs make a beautiful and flavorful garnish.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Absolutely! Simply omit the double cream or substitute it with coconut milk or a plant-based cream alternative.
Q: Can I make this soup ahead of time?
A: Yes, you can! The soup will keep well in the refrigerator for up to 3 days. The flavors may even develop further overnight.
Q: Can I freeze this soup?
A: Yes, you can freeze it. Allow the soup to cool completely before transferring it to airtight containers. It will keep well in the freezer for up to 3 months.
Q: What if I don’t have an immersion blender?
A: You can use a regular blender, but be sure to blend the soup in batches and vent the lid to prevent pressure buildup.
Q: What kind of curry powder should I use?
A: A mild or medium curry powder works best. Garam Masala is also a fantastic option for a more complex flavor profile.
We hope you enjoy this comforting and flavorful Parsnip and Apple Soup! It’s a perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Parsnip and Apple Soup
Ingredients
- 15 g Butter
- 1 tbsp Oil
- 2 medium Onions, chopped
- 2 cloves Garlic, peeled and chopped
- 2 tsp Fresh Ginger, grated
- 1 tbsp Curry Powder (Garam Masala works well)
- 500 g Parsnips, peeled and chopped into 2cm chunks
- 1 medium Apple, peeled and chopped
- 700 ml Vegetable Stock
- 100 ml Double Cream (optional)
- Salt and Pepper to taste Seasoning
Instructions
- Melt the butter and oil in a large pot over medium heat.
- Add the onions and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook for another minute.
- Add the parsnips and apple and cook for 5 minutes, stirring occasionally.
- Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 30-40 minutes, or until the parsnips are tender.
- Carefully blend the soup with an immersion blender or in a regular blender until smooth.
- Stir in the double cream (if using) and season with salt and pepper to taste.
- Serve hot.
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