Apple & Parsnip Soup

Sweet, nutty and comforting – this soup is sure to be a winner with all the family this autumn. Perfect to pop in an insulated thermos for a warming lunch at school or work or for a soothing supper.

The apples and parsnips make the perfect pairing in this simple to make dish. You can make up a large batch and keep it in the fridge to reheat during the week when you’re looking for a quick nutritious meal.

Apple & Parsnip Soup

Cook Time 25 minutes
Total Time 35 minutes
Course Lunch Boxes & Picnics, Suppers
Servings 4 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Low-histamine, Nut-free, Vegan, Vegetarian


  • 1 Onion (Large white, chopped)
  • 150 g Celeriac (Peeled and chopped to small cubes)
  • 1 clove Garlic (Chopped)
  • 550 g Parsnip (Peeled and roughly chopped)
  • 3 Apple (Peeled and grated)
  • 120 g Butter beans (Tinned)
  • 750 ml Chicken stock (Or veg, if desired)
  • Thyme (Handful, destalked and chopped)
  • Salt
  • Pepper
  • Nutmeg (Ground, to serve)
  • Double cream (Splash to serve, optional)


  • Boil the parsnips and thyme in the stock for about 15 minutes in a heavy based saucepan.
  • In a frying pan, gently fry off the onion and celeriac. When nearly softened, add the garlic.
  • Add the onions, celeriac and garlic to the parsnips and cook until the parsnip is soft.
  • Add the butter beans and apple then cook for another 5 minutes.
  • Pop everything into the liquidiser with some seasoning. Use more stock if the soup is too thick. If you are using cream, now is the time to add it.
  • Serve with some finely sliced apple, a very light sprinkling of nutmeg and a dash of double cream if you like.


Cook's Tip:
  • You can deep fry off the parsnip scrapings for a tasty alternative to crisps.
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