Cream of parsnip soup

Preparation info

  • Serves


    • Difficulty


    • Ready in

      5 hr

Appears in

Slow Cooker Vegetarian

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.


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


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