Apple Parsnip Soup

Apple Parsnip Soup

A nutritious, flavoursome and colourful soup which provides a warming winter hug in a bowl.
Course Soup
Cuisine British
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Author Choclette @ Tin and Thyme


  • 2 tbsp lightly flavoured oil - I used rice oil but rapeseed or sunflower would be good too.
  • 1 large onion - peeled and roughly sliced
  • 4 cloves garlic - peeled and roughly sliced
  • 4 medium large parsnips - topped tailed & scrubbed
  • 2 medium potatoes - scrubbed
  • 1 large cooking apple - washed and cored but peel kept on
  • a thumb sized piece of root ginger - scrubbed and roughly chopped
  • 1 tsp curry powder
  • 1 tsp turmeric
  • good grinding of black pepper
  • 1 tbsp tamari or your preferred soy sauce
  • 1 litre water


  1. In a large pan, fry the onion and garlic in the oil over a low heat for about 10 minutes or until the onion is soft and translucent.
  2. Roughly chop the parsnips and add to the pan. Stir.
  3. Roughly chop the potatoes. Add to the pan and stir.
  4. Cover the pan with the lid and cook for about 5 minutes.
  5. Add all the remaining ingredients. Bring to the boil, then simmer for 15 minutes.
  6. Blitz with a stick blender, food processor or jug blender. I used my new Optimum VAC2 Air Vacuum Blender.

  7. Scatter a little dried seaweed over the top before serving if liked.

Recipe Notes

If the soup is too thick, just add additional water. You may need a little extra tamari or salt to compensate.