Spiced Parsnip and Apple Soup

Preparation info
  • Serves


    • Difficulty


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.


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


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