#

Sweet, nutty and comforting – this soup is sure to be a winner with all the family this autumn. Perfect to pop in an insulated thermos for a warming lunch at school or work or for a soothing supper.

The apples and parsnips make the perfect pairing in this simple to make dish. You can make up a large batch and keep it in the fridge to reheat during the week when you’re looking for a quick nutritious meal.

Here are the details...
Print Recipe
Servings
people
Cook Time Passive Time
25 minutes 10 minutes
Servings
people
Cook Time Passive Time
25 minutes 10 minutes
Here are the details...
Print Recipe
Servings
people
Cook Time Passive Time
25 minutes 10 minutes
Servings
people
Cook Time Passive Time
25 minutes 10 minutes
Ingredients
Units
Instructions
  1. Boil the parsnips and thyme in the stock for about 15 minutes in a heavy based saucepan.
  2. In a frying pan, gently fry off the onion and celeriac. When nearly softened, add the garlic.
  3. Add the onions, celeriac and garlic to the parsnips and cook until the parsnip is soft.
  4. Add the butter beans and apple then cook for another 5 minutes.
  5. Pop everything into the liquidiser with some seasoning. Use more stock if the soup is too thick. If you are using cream, now is the time to add it.
  6. Serve with some finely sliced apple, a very light sprinkling of nutmeg and a dash of double cream if you like.
Recipe Notes

Cook's Tip:

  • You can deep fry off the parsnip scrapings for a tasty alternative to crisps.
    .
Share This