Parsnip & Apple Soup

This is a delicious, warming and satisfying winter soup. A great way to use up excess parsnips and cooking apples. It can also be frozen too.

1oz (25g) butter or margarine
1 Medium Sized Onion
2 Medium-sized Parsnips
1 Medium-sized Cooking Apples
1pt (600ml) Vegetable Stock
2 tbsp (35ml) chopped Parsley
½ tsp (2.5ml) Mixed herbs
1pt (600ml) Milk
Salt & pepper to taste.

Chop the vegetables. Melt the butter in a large saucepan and sauté the vegetables and apple, stirring frequently until the onion is transparent. Add the stock and herbs, then bring to the boil and reduce heat. Cover and simmer for 30 minutes. Add the milk. Allow to cool slightly before blending in a liquidiser goblet in small quantities. Reheat to serving temperature and adjust seasoning to taste.

Serves 4-6

<<Back to Gardening Tips page

Any questions? Call us for free on 0800 280 0485 or send us an email.