Carrot, Parsnip and Apple Soup


  • 1 tbsp Butter
  • 1 onion, chopped
  • 450g (1lb) carrots, chopped
  • 175g (6oz) parsnips, chopped
  • 1.2ltrs (2 pints) vegetable stock
  • 2 medium Bramley apples
  • 2 tsp brown sugar
  • Salt & pepper to taste
  For the garnish
  • ½ green eating apple
  • 2 sticks of celery
  • 1 tbsp chopped fresh parsley
  • 2 tsp cider vinegar


  1. Melt the butter in a large lidded saucepan, and the onion, carrots and parsnip, cover and sweat for 10mins, shaking the pan occasionally.
  2. Add the stock, apples and sugar, bring to the boil, cover and simmer for 30 mins.                                                        
  3. Allow to cool slightly before liquidising until smooth. Adjust seasoning.
  • For the garnish, dice the apple and celery very finely. Mix with the parsley and vinegar.
  • Return the soup to the rinsed out pan and re-heat. Divide between the warmed serving bowls and spoon some crunchy apple garnish onto each.

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