Blended parsnip and apple soup
A smooth and comforting soup with a hint of sweetness, perfect for chilly days. Creamy, velvety, and full of flavour - a simple yet elegant dish that warms you from the inside out.
Updated : 14 October, 2025
Easy
About 20 min.
Ingredients
25 grams
Butter
1 tablespoon
Sunflower oil
2
Onions
600 grams
Parsnip
600 grams
Apple
2
Garlic
1 liter
Chicken broth
150 milliliters
Milk
to taste
Sea salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Melt the butter and oil together in a large saucepan over medium heat. Add the chopped onions and cut to pieces parsnips and gently fry for 15 minutes, or until the onions have softened.
Step 2
Stir in the crushes garlic and cut to pieces apples, cooking for a further 2 minutes, stirring regularly to prevent sticking.
Step 3
Pour in the broth and bring the mixture to the boil. Reduce the heat to a gentle simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper.
Step 4
Transfer the soup to a food processor or use a stick blender to purée until smooth. Stir in the milk, adding a little extra if needed to reach your desired consistency.
Step 5
Taste and adjust the seasoning with more salt and freshly ground black pepper before serving warm.