It’s never too early for soup right?

I love soup anytime and when you are busy, this is a great dish to enjoy that is both warming and filling, not least nutritious.

Serves 6


3 medium parsnips, peeled and chopped
3 small/medium potatoes, peeled & chopped
1 medium carrot, peeled & chopped
2 medium stalks celery, sliced
2 medium apples, peeled & chopped (ideally cooking apples as these are sour and add a delicious flavour to the soup however I only had Gala apples in the fridge so I used them and they work well)
2 vegetable stock cubes dissolved in 2 litres hot water (or 2 litre fresh vegetable stock)
Salt & pepper to taste
1 tbsp fresh parsley finely chopped for garnish (or 1/2 tsp dried parsley)

1 large parsnip, peeled and thinly sliced (with a grater) to make crispy parsnip crisps


  1. Pre-heat oven to 190C
  2. In a medium saucepan add the stock water and all the vegetables.  Once the water boils, turn heat down, cover and cook for 20 minutes
  3. Meanwhile, put the thinly sliced parsnips on a flat baking tray, spray with some sunflower oil, a little salt & pepper, mix with your hands and bake in the oven for 15 minutes ensuring you keep turning them over every 5 minutes as they tend to burn quickly.
  4. Once the vegetables are soft, mix with a hand blender until smooth
  5. Taste and add salt and pepper to taste
  6. Serve in bowls and top with parsley garnish and parsnip crisps

*Optional toppings: I added a drizzle of oat cream to the top of the soup before serving for a little added creaminess**


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