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Parsnip and apple soup

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Create this Parsnip and apple soup for an easy family dinner that's ready in less than one hour. Smooth, creamy and warming, it will be your new cool weather staple.

  • Serves4
  • Cook time35 minutes
  • Prep time20 minutes
Parsnip and apple soup

Ingredients

  • 40g butter
  • 2 leeks, white part only, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 800g parsnips, peeled, coarsely chopped
  • 2 pink lady apples, peeled, cored, coarsely chopped
  • 2 potatoes, peeled, coarsely chopped
  • 2 cups (500ml) chicken stock
  • ¾ cup (185ml) thickened cream
  • Extra virgin olive oil, to serve
  • Flat-leaf parsley leaves, to serve
  • 1 pink lady apple, extra, cored, finely chopped
  • White sourdough bread, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Melt the butter in a large saucepan over medium heat. Cook the leek, stirring, for 5 mins or until just soft. Add garlic and cook for 30 secs or until fragrant. Add the parsnip, apple, potato, stock and 21/3 cups (580ml) water. Season. Bring to boil. Reduce heat to medium-low. Cook, covered, for 25 mins or until vegetables are tender.
  2. Step 2

    Use a stick blender to blend soup until smooth. Stir in ½ cup (125ml) of the cream.
  3. Step 3

    Ladle soup among serving bowls. Drizzle with olive oil and remaining cream. Top with parsley and extra apple. Serve with bread.

    Parsnip and apple soup

    Parsnip and apple soup
    • Serves4
    • Cook time35 minutes
    • Prep time20 minutes
    Ingredients
    • 40g butter
    • 2 leeks, white part only, coarsely chopped
    • 2 garlic cloves, coarsely chopped
    • 800g parsnips, peeled, coarsely chopped
    • 2 pink lady apples, peeled, cored, coarsely chopped
    • 2 potatoes, peeled, coarsely chopped
    • 2 cups (500ml) chicken stock
    • ¾ cup (185ml) thickened cream
    • Extra virgin olive oil, to serve
    • Flat-leaf parsley leaves, to serve
    • 1 pink lady apple, extra, cored, finely chopped
    • White sourdough bread, to serve
      Description

      Create this Parsnip and apple soup for an easy family dinner that's ready in less than one hour. Smooth, creamy and warming, it will be your new cool weather staple.

      Method
      1. Step 1

        Melt the butter in a large saucepan over medium heat. Cook the leek, stirring, for 5 mins or until just soft. Add garlic and cook for 30 secs or until fragrant. Add the parsnip, apple, potato, stock and 21/3 cups (580ml) water. Season. Bring to boil. Reduce heat to medium-low. Cook, covered, for 25 mins or until vegetables are tender.
      2. Step 2

        Use a stick blender to blend soup until smooth. Stir in ½ cup (125ml) of the cream.
      3. Step 3

        Ladle soup among serving bowls. Drizzle with olive oil and remaining cream. Top with parsley and extra apple. Serve with bread.