Parsnip Apple Soup

We serve this soup with topped with a dollop of whipped cream and pinch of coco powder. You could also top it with a drizzle of olive oil and scatter of parsley and dill leaves or freshly grated apple and ginger or a drizzle of spicy chili and paprika oil or...the list goes on.

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1 onion, sliced thinly
1 tablespoon salt
1 cup white wine or hard cider
3 lbs parsnips, peeled and cut into chunks
3 quarts chicken stock or water
1 lb apples, core removed and flesh cut into chunks
1 cup heavy cream
pinch cocopowder


  1. In a stock pot heat a glug of olive or neutral oil over medium heat
  2. Sweat the onions and salt until soft and translucent
  3. Add the wine or cider and evaporate until almost dry
  4. Add the parsnips and stock
  5. Bring to a boil, reduce to a simmer and cook until the parsnips are tender
  6. Add the apples and continue cooking until the apples are soft
  7. Blend the soup in a high-powered blender until perfectly smooth
  8. Just before serving whip the cream to soft peaks
  9. Transfer the soup to bowls, top with a dollop of whipped cream, pinch of coco powder and drizzle of olive oil to serve