Apple Parsnip Soup
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Apple Parsnip Soup

A nutritious, flavoursome and colourful soup which provides a warming winter hug in a bowl.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Lunch, Supper
Cuisine: British
Keyword: apples, parsnips, soup, turmeric
Servings: 4 people
Calories: 285kcal
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


  • 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.
  • Roughly chop the parsnips and add to the pan. Stir.
  • Roughly chop the potatoes. Add to the pan and stir.
  • Cover the pan with the lid and cook for about 5 minutes.
  • Add all the remaining ingredients. Bring to the boil, then simmer for 15 minutes.
  • Blitz with a stick blender, food processor or jug blender. I used my new Optimum VAC2 Air Vacuum Blender.
  • Scatter a little dried seaweed over the top before serving if liked.


If the soup is too thick, just add additional water. You may need a little extra tamari or salt to compensate.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.


Calories: 285kcal | Carbohydrates: 52g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 280mg | Potassium: 1144mg | Fiber: 12g | Sugar: 13g | Vitamin A: 25IU | Vitamin C: 44mg | Calcium: 102mg | Iron: 5mg