Name: Cream of parsnip soup
Prep time: 20 min
Cook time: 4 h 20 min
Total time: 4 h 40 min
Yield: Serves 4–6
Ingredients: 1 brown onion, finely chopped; snipped chives, to serve; 1 garlic clove, chopped; 200 g (7 oz) all-purpose potatoes, such as sebago, peeled and chopped; 1 granny smith apple, peeled, cored and chopped; 750 ml (26 fl oz/3 cups) good-quality vegetable stock; 1 kg (2 lb 4 oz) parsnips, peeled and chopped; pinch of saffron threads; 250 ml (9 fl oz/1 cup) thin (pouring) cream

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
5 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

If you haven’t tried parsnips in soup yet, then this soup is definitely worth trying. Slow cooking allows Their natural sweetness to shine.

Ingredients

1 kg (2 lb 4 oz) parsnips, peeled and chopped
200

Method

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

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