Smooth, creamy and wholesome soup, packed with vegetables.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 50 minutes
    • British
    • Gluten Free
    • Vegetarian

    Chef's Tip

    Use a speed peeler on the carrots, parsnips and apple to avoid waste

    Carrot, Parsnip & Apple Soup

    Recipe Information

    Ingredients
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    350g Carrots, chopped into small chunks

    300g Parsnips, chopped into small chunks

    1 Large Onion

    1 Large Baking Apple

    2 Vegetable Stock Cubes

    2 tsp Paprika

    25ml Olive Oil

    1 litre Boiling Water

    100ml Double Cream

    6g Fresh Parsley, chopped

    Sea Salt and Black Pepper

    Method

    Gently sauté the onion in the olive oil in a saucepan until softened, but not browned.

    Add the parsnips and carrots.

    Pour in the boiling water, crumble in the stock cubes and add the paprika.

    Bring back to the boil, cover and simmer.

    Peel and core the apple, chop the flesh finely and add to the soup.

    Cook for 40 minutes until tender.

    Liquidise, season with some salt and pepper, then stir in the cream.

    Prior to serving, scatter some chopped parsley.

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