Spiced Apple & Parsnip Soup

A unique autumnal twist on a classic—this soup combines the earthy sweetness of parsnips with the tart brightness of apples and warming spices. Creamy, comforting, and perfect for chilly evenings!

Ingredients:

• 1 tbsp olive oil or butter

• 1 medium onion, diced

• 2 cloves garlic, minced

• 3 medium parsnips, peeled and chopped

• 2 apples (e.g., Granny Smith or Braeburn), peeled, cored, and chopped

• ½ tsp ground cumin

• ¼ tsp ground cinnamon

• 4 cups vegetable or chicken stock

• Salt & pepper to taste

• Optional: cream, coconut cream, or Greek yogurt for swirling

Method:

1. Heat oil or butter in a large pot over medium heat. Add onion and garlic, sauté until soft.

2. Add parsnips and apples. Stir in cumin and cinnamon, and cook for 2–3 minutes to toast the spices.

3. Pour in stock and bring to a boil. Reduce heat and simmer for 20–25 minutes, until parsnips and apples are soft.

4. Blend until smooth using a stick blender or regular blender (in batches).

5. Season with salt and pepper to taste.

   
   

Pro Tips:

• Choose tart apples like Granny Smith or Braeburn – they balance the sweetness of parsnips beautifully.

• Toast the spices for a minute before adding the liquid – this brings out their full flavour.

• For extra richness, add a splash of coconut cream or drizzle with olive oil just before serving.

• Want crunch? Top with toasted pumpkin seeds or crispy croutons.

• Freeze in portions – this soup reheats beautifully for easy, warming meals later on!