Name: Spiced Parsnip and Apple Soup
Yield: Serves 4—6
Cuisine: British
Ingredients: 500 g parsnips; 2-3 large Russet or Cox’s apples, 400-500 g in total; ½ teaspoon ground cinnamon; 1 teaspoon ground cumin; 1 teaspoon chopped fresh root ginger; 60 g butter; 1 teaspoon fenugreek seeds; ½ teaspoon ground turmeric; 100 ml cider; about 1½ litres vegetable stock; 2 teaspoons toasted cumin seeds, to finish; salt and freshly ground black pepper; 90 ml double cream

Preparation info

Serves
4—6

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

Parsnips make a hearty, sweet soup - ideal when the weather begins to get a bit chilly. Teamed with apples like Russets or Cox’s and mild background spices, they are amazingly good. This is a mildly curried soup; increase the quantities of spices if you want it to be more fiery.

Ingredients

2-3 large Russet or Cox’s apples, 400-500 g in total
500 g parsnips

Method

Peel, core and roughly dice the apples and parsnips. Melt the butter in a large saucepan, tip in the diced parsnips and apples, then add the fresh ginger and spices. Cover and cook gently for about 5 minutes, giving them an occasional stir; don’t let them colour.

Remove the lid, add the cider and vegetable stock and bring to the boil. Season with salt and pepper and simmer gently for ab

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Spiced Parsnip and Apple Soup

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of