Spiced parsnip and apple soup
- December 2013
- Serves 2 generously
- Takes 20 minutes to make, 1 hour to cook
Parsnip and apple are a marriage made in heaven, especially when combined in this soup recipe. A great festive starter or winter lunch.
Or, if you’re after something creamier and more decadent, then see this truffled parsnip soup.
- Vegetarian recipes
- 8.5g (4g saturated)
- 14g carbs (7.5g sugars)
Make the soup up to the end of step 4, up to 3 days in advance, then cover and chill. Continue from step 5 to serve.
Freeze the cooled soup for up to 3 months in sealed plastic boxes. Continue from step 5 to serve.
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