felichiccuisine
Oct 19, 20222 min
Updated: Apr 12, 2023
by Feli Chic'Cuisine
Autumn soups benefit from the earthy sweetness of these humble roots - such as parsnips - and paired with the sharpness of seasonal apples result in the most delicious and nutritious soups.
This soup is wonderfully flavorful, warming, and nourishing for those crisp autumn days. Croutons sprinkled with olive oil or cheese on toast on the side is a great accompaniment.
The Benefits of Parsnip
A delicious root vegetable, Parsnips have been cultivated and enjoyed by people around the world for thousands of years. In the past, before sugar was discovered, it was used as a sweetener.
Similar to carrots and parsley roots, parsnips have long, cream-colored tuberous roots with a sweet, slightly nutty flavor.
Besides bringing a unique taste to your dishes, parsnips are extremely nutritious and have been linked to many health benefits. Providing a healthy dose of fiber, vitamins, and minerals, parsnips are an excellent source of nutrients.
Additionally to their high nutrition, parsnips are also rich in antioxidants. When it comes to a healthy weight loss diet, parsnips are a great addition because they are low in calories and high in fiber.
Because it has a rich potassium content, parsnips are recommended to be consumed daily for good heart function.
For this recipe, jazz apples are the best choice. Their flavor is mildly sweet and tart with subtle hints of spice, and they are hard, crisp, and juicy. Perfectly complementing the sweetness of parsnips.
Recipe Photos
Cut the vegetables
Cook the vegetables
Prepare the soup
Ingredients
2 tbsp olive oil
1 large onion
500g parsnip
500 g potatoes
4 apples (jazz)
2 garlic cloves
1 litre hot fresh vegetable stock
50 ml heavy cream/single cream/whipping cream
1/4 tsp nutmeg
Method
1. Peel and roughly chop the parsnips, potatoes and the onion. Core and chop the apples. Peel and crush the garlic cloves.
2. Heat the oil in a large saucepan over a medium heat, then add the onion and cook for 4-5 minutes until soft but not browning.
3. Add the parsnip, potatoes, apples, and garlic. Season with sea salt and cook for 8-10 minutes, stirring regularly to ensure nothing colours.
4. Pour in the stock; stir to incorporate and bring to a boil. Reduce heat to low, cover and simmer for 35-40 minutes, stirring occasionally, until the vegetables are tender.
5. Take off the heat and add the heavy cream (single cream/whipping cream) and nutmeg to the pan. Use a stick blender to whizz the soup until smooth, adding a little more hot water if needed. Season with black pepper and sea salt to taste.
Serve with a drizzle of cream and sprinkle of nutmeg.
Enjoy!
“Autumn is the mellower season, and what we lose in flowers we more than gain in fruits.” -Samuel Butler