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  • Writer's pictureKatie Brown

Spiced Parsnip and Apple Soup

The inspiration for this recipe came from a text message restaurant review sent to me by my younger sister, she’d been to a local bistro pub and loved her ‘Apple and Parsnip Soup’ starter.

Whilst this may seem like a unusual recipe to share as we are heading into spring I can honestly say that it was so welcome on a rainy Sunday when I was full of the cold and in need of something to revive me.

Alternatively I imagine this to be ideal for a Sunday evening dinner when you really can’t muster up the energy to spend hours in the kitchen or as a warming recovery meal served with crusty bread after a long run.

The apple pairs lovingly with the parsnip and the mixed spice give this soup a twist, I’ve not used any creams or butters to make this extremely healthy and vegan meaning it is suitable for everyone.

Spiced Parsnip and Apple Soup

Serves 4 generous portions

4 Large parsnips

2 Apples (peeled)

1 Small Leek

Salt & Ground Black Pepper (to taste)

1 Vegetable stock

A pinch of paprika

A level teaspoon of turmeric

A pinch of mixed spice

A pinch of coriander

*Note – When I state a pinch this can be tweaked accordingly to your tastes 

Chop and peel your parsnips and apples, then slice your leek and place all 3 into a large sauce pan with vegetable stock in around 400ml of boiling water (the liquid will depend on your saucepan size) and leave to simmer on a medium heat for around 25 minutes.

Stir the mix well and add in the mixed spices and leave on the simmer for another 25 minutes or until all the vegetables are soft enough to blend.

Remove from the heat and blend the soup (adding more spices to taste if required) and serve whilst pipping hot with crusty bread and enjoy the perfect balance of sweet and spicy flavors.

Is soup something you made at all? I tend to make a batch of soup each Sunday to enjoy as a weekday lunch. Do you have any flavors you can recommend?



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