Parsnip and apple soupParsnip and apple soup

A lovely soup for winter and a great way to use up cooking apples.


  • 50g olive oil or butter
  • 4 parsnips, diced
  • 2 onions, finely chopped
  • 1 litre vegetable stock (fresh or from a stock cube)
  • 1 cooking apple, chopped
  • 3 tsp of rosemary
  • 1 clove of garlic, crushed
  • Small carton single cream
  • Salt and black pepper
  • Optional 75 g cooked chestnuts (mashed), leftover ham or cooked bacon, diced


  1. Melt the oil or butter and sauté the onions.
  2. Add the parsnips and a little stock and cover to cook for 10 minutes until they begin to soften. Add the rest of the stock with the chopped apples, garlic and rosemary.
  3. Cover and simmer for another 20 minutes until the vegetables are tender. Once cooled, blend until smooth.
  4. Add cooked chestnuts, leftover ham or bacon if desired.
  5. Serve in bowls. If you have any left over then cool and freeze for another day.

Recipe by Greening Godalming

See also