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4–6
Easy
5 hr
By Katy Holder
Published 2018
If you haven’t tried parsnips in soup yet, then this soup is definitely worth trying. Slow cooking allows Their natural sweetness to shine.
Place the parsnip and potato in the slow cooker with the apple, onion and garlic. Stir in the stock and saffron threads. Cover and cook on high for 4 hours.
Purée the mixture until smooth, using a stick blender, food processor or blender. Season to taste with sea salt, then stir in the cream. Cover and cook for a further 20 minutes.
Ladle into bowls and serve sprinkled with chiv