Cream of parsnip soup

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 kg (2 lb 4 oz) parsnips, peeled and chopped; 250 ml (9 fl oz/1 cup) thin (pouring) cream; pinch of saffron threads; 750 ml (26 fl oz/3 cups) good-quality vegetable stock; 1 garlic clove, chopped; 1 brown onion, finely chopped; 1 granny smith apple, peeled, cored and chopped; 200 g (7 oz) all-purpose potatoes, such as sebago, peeled and chopped; snipped chives, to serve

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

Starter
Vegetarian
Soup

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