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Apple and parsnip soup in two bowls with green apples in the background and fresh herbs to the side, on a marble table.
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5 from 3 votes

Apple and parsnip soup

Delicious and healthy, creamy apple and parsnip soup is the perfect started for your holiday meal, or a delicious weeknight dinner on cold evenings.
Prep Time5 minutes
Cook Time25 minutes
Course: Dinner, lunch, Main Course, Soup
Cuisine: International
Keyword: apples, cream, parsnip, sage
Servings: 4
Calories: 262kcal
Author: Tonje
Cost: Cheap

Ingredients

  • 500 g apples
  • 500 g parsnips
  • 1 onion
  • 1 garlic clove
  • 1 teaspoon dried sage
  • ½ teaspoon mint
  • ¼ teaspoon nutmeg
  • 700 ml water
  • 2 stock cubes
  • 100 ml double cream

Instructions

  • Peel the parsnip and apples, and remove the apple cores. Dice the apples and parsnips.
  • Finely dice the onion, and mince the garlic.
  • Heat up some cooking spray, butter or oil in a pot, and saute the onion until translucent and soft, 3-4 minutes. Add the garlic and saute for another minute.
  • Add mint, nutmeg, sage, parsley and apples. Saute for 3-4 minutes while stirring, then add water and stock cubes.
  • Cover with a lid, and leave to boil until the vegetables are soft, about 20 minutes.
  • Remove from the heat, and blend the soup smooth with a hand blender. Add the cream, and salt and pepper to taste.

Notes

  • The cream is important for a creamy flavor, and you definitely don't want to omit it. You can replace it with vegan cream or creme fraiche if you want to lower the calories.
  • This recipe is slimming world and weight watcher friendly, and also fit many other diets.
  • Don't omit the herbs! They bring so much flavor to the dish. If you want, you can try to substitute the sage and mint for other herbs, but you will be disappointed if you make the dish without herbs.
  • I would not recommend freezing the soup, as the cream can split. If you want to make the soup ahead as a freezer meal, you can follow the recipe but omit the cream, and freeze for up to 3 months. Add the cream when you thaw and reheat the soup. You can store leftovers in the fridge for up to 3 days in an airtight container.

Nutrition

Calories: 262kcal | Carbohydrates: 44g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 513mg | Potassium: 661mg | Fiber: 10g | Sugar: 21g | Vitamin A: 435IU | Vitamin C: 29mg | Calcium: 83mg | Iron: 1mg