Parsnip and Apple Cream Soup
by Feli Chic'Cuisine
Parsnip and Apple Cream Soup is a beautifully warming and velvety soup, perfect for colder days! The sweetness of parsnips pairs wonderfully with the tartness of apples, and the hint of nutmeg adds a cozy, aromatic touch.
I absolutely love this parsnip and apple soup! It’s the perfect comfort food for colder days. There’s something about the earthy sweetness of the humble parsnip that pairs so beautifully with the tartness of apples.
These simple, everyday ingredients create a surprisingly rich and comforting flavor. The nutmeg adds just the right touch of warmth, making each spoonful feel like a cozy hug.
It’s not only incredibly satisfying, but also so easy to make. I love how the natural sweetness of the parsnips and apples comes through, creating a soup that feels both wholesome and indulgent. It’s the kind of soup that makes you feel nourished and content.
Ingredient Nutrients and Their Benefits
Parsnips, a delicious root vegetable with a sweet, nutty flavor, have been enjoyed for centuries. Once used as a sweetener before sugar, they are packed with fiber, vitamins, and minerals.
Not only do they bring unique taste to your dishes, but they’re also rich in antioxidants. Low in calories and high in fiber, parsnips are a great addition to any healthy weight loss diet.
Because parsnips are rich in potassium, they are recommended for daily consumption to support good heart function.
For this soup, Jazz apples are the perfect choice because of their balance of mildly sweet and tart flavors. They bring a bright, crisp sweetness that complements the earthy, slightly nutty flavor of the parsnips.
Unlike some apples that are too sour or too sweet, Jazz apples have a refreshing zing that adds complexity to the soup without overpowering it.
How to prepare Parsnip and Apple Cream Soup
1. Peel and roughly chop the parsnips, potatoes and the onion. Core and chop the apples. Peel and crush the garlic cloves.
2. Heat the oil in a large saucepan over a medium heat, then add the onion and cook for 4-5 minutes until soft but not browning.
3. Add the parsnip, potatoes, apples, and garlic. Season with sea salt and cook for 8-10 minutes, stirring regularly. Pour in the stock; stir to incorporate and bring to a boil. Reduce heat to low, cover and simmer for 35-40 minutes, stirring occasionally, until the vegetables are tender.
4. Take off the heat and add the heavy cream (single cream/whipping cream) and nutmeg to the pan. Use a stick blender to whizz the soup until smooth, adding a little more hot water if needed.
Such a simple yet elegant soup! I love how the ingredients are so simple, but the flavors feel gourmet. Perfect with some crusty bread on the side!
Parsnip and Apple Cream Soup
This soup is the definition of comfort food! The sweetness from the parsnips and apples blends so well, and the hint of nutmeg takes it to another level. Perfect for chilly evenings!
Prepare Time: 15 min Cook Time: 1 hour
Total Time: 1 hour 15 min Serves: 6
Difficulty: Super Easy
Ingredients
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Method
1. Peel and roughly chop the parsnips, potatoes and the onion. Core and chop the apples. Peel and crush the garlic cloves.
2. Heat the oil in a large saucepan over a medium heat, then add the onion and cook for 4-5 minutes until soft but not browning.
3. Add the parsnip, potatoes, apples, and garlic. Season with sea salt and cook for 8-10 minutes, stirring regularly to ensure nothing colours.
4. Pour in the stock; stir to incorporate and bring to a boil. Reduce heat to low, cover and simmer for 35-40 minutes, stirring occasionally, until the vegetables are tender.
5. Take off the heat and add the heavy cream (single cream/whipping cream) and nutmeg to the pan. Use a stick blender to whizz the soup until smooth, adding a little more hot water if needed. Season with black pepper and sea salt to taste.
6. Serve with a drizzle of cream and sprinkle of nutmeg.
Enjoy!
“Autumn is the mellower season, and what we lose in flowers we more than gain in fruits.” -Samuel Butler
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