Parsnip and apple soup

Name: Parsnip and apple soup
Cook time: 40 min
Total time: 40 min
Ingredients: 2 tsp olive oil; 1 large onion, chopped; 700 g parsnips, peeled and roughly chopped; 250 g potatoes, peeled and roughly chopped; 2 Braeburn apples, peeled and roughly chopped; 0.5 tsp dried rosemary; 2 very low-salt vegetable stock cubes; 250 ml whole milk

2 steps

Cook:40min

Velvety smooth and filling, this parsnip and apple soup is comfort food at its warming best.

Updated at: Thu, 17 Aug 2023 04:02:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories111.9 kcal (6%)

Total Fat2.3 g (3%)

Carbs21.7 g (8%)

Sugars7.8 g (9%)

Protein2.5 g (5%)

Sodium39 mg (2%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

2 tspolive oil

1onion

large, chopped

700gparsnips

peeled and roughly chopped

250gpotatoes

peeled and roughly chopped

2Braeburn apples

peeled and roughly chopped

½ tspdried rosemary

2very low-salt vegetable stock cubes

250mlwhole milk

Instructions

Step 1

Heat the oil in a large saucepan, add the onion and cook for 5 minutes or until soft. Add the parsnips, potatoes, apples and rosemary and stir to heat through. Make up 1 litre of stock and pour into the saucepan. Bring to a simmer. Cover and cook for 25 minutes or until the vegetables are tender.

Step 2

Use a hand blender to purée the soup until velvety smooth. Stir in the milk and heat through. Set aside half of the soup for freezing.