Roast Parsnip and Apple Soup



This soup has always been one of my favourite Autumn recipes, it is warming and comforting with something a bit special. The apple adds just enough flavour to compliment the parsnip and balance the sweetness. The parsnip creates a smooth, creamy and substantial dish that makes a satisfying meal. If I have some extra parsnips, I love to top this dish with some honey-roast parsnip crisps. The crunch of these compliments the soft soup perfectly. I will also be posting the crisp recipe very soon so stay tuned!

Making a family batch of soup on Christmas Eve has become a tradition in our household before we all head out for a Christmas drink and some carols. I usually return home during the day, so the Christmas Eve meal is something special as it is our first meal together in quite a while! We serve the soup alongside a baked camembert and some homemade bread and it is the perfect dinner. Warming and comforting for the night ahead, and not too filling before the big event the next day!

Roast Parsnip and Apple Soup
Prep time
Cook time
Total time
Recipe type: vegan, gluten free, dairy free, sugar free, grain free
Serves: 5
  • 4 large parsnips
  • 1 cooking apple
  • 1 tbsp olive oil
  • 1 tbsp coconut oil
  • 1 tbsp honey (optional)
  • 1.5 litres vegetable stock (preferably homemade, or a boullion without palm oil)
  • 1 large onion
  • 3 cloves garlic
  • 1 medium chilli
  • 6 large sage leaves (optional)
  • 1 tsp mild curry powder
  • 1 tsp dried mixed herbs
  • Black pepper
  • A pinch of ginger
  1. Preheat the oven to 180 degrees celsius
  2. Cut the parsnips lengthways into sixths and place on a lined baking tray
  3. Drizzle the honey and olive oil over the parsnips and sprinkle with black pepper
  4. Roast for approximately 45 minutes until soft but not crispy
  5. Meanwhile, heat the coconut oil in a large pan on a low heat
  6. Finely chop the onion, garlic and chilli and add to the pan and cook for 10 minutes until soft
  7. Add the stock and herbs and simmer on a low heat
  8. Peel and core the apple and cut into cubes, adding to the stock
  9. Once the parsnips are cooked and the apple is soft, remove the parsnips from the oven and add to the stock
  10. Simmer for a further 5 minutes
  11. Turn off the heat and after 5 minutes, blend until smooth
  12. Add more black pepper and salt to taste and serve



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