Curried parsnip and apple soup is a must-try during the winter months! This easy-to-make, nutritious soup is smooth, creamy, and perfect for a satisfying meal that will warm you up and leave you feeling nourished.
With its sweet and earthy flavour, delicately spiced with curry powder and tart Bramley apples, this soup will warm you up from the inside out.
The combination of parsnips and apples creates a unique and delicious taste that's both comforting and refreshing at the same time.
But what really sets this soup apart is just how easy it is to make. With just a few simple ingredients and a bit of time on the stove, you can have a piping hot bowl of soup ready to enjoy in no time.
And it pairs perfectly with a fresh slice of crusty bread, making it the perfect lunch or dinner option for those cold winter days.
👩🍳 Love soup? Try my roasted swede soup or soup maker carrot and parsnip soup too!
Jump to:
✔️ Why you'll love this recipe!
- With just a few simple ingredients and some time on the hob, you can have a piping hot bowl of curried parsnip soup ready to enjoy in no time.
- The spicy soup is perfect for cold winter days.
- It pairs perfectly with crusty bread.
🛒 Ingredients
Parsnips - in season in the UK from late August right through to March. Choose tender medium size parsnips, rather than large woody ones.
Bramley Apples - 1 large or 2 medium Bramley apples. Substitute Granny Smith apples if you prefer.
Onion - 2 medium onions, chopped.
Garlic - 2 garlic cloves, chopped.
Fresh Ginger - 2 teaspoon of freshly grated ginger.
Stock - vegetable stock made from a stockpot (or use homemade if you have it).
Curry Powder - a mild or medium curry powder gives the soup a delicate warm spice.
Creme Fraiche (optional) - to swirl in at the end.
Butter & Olive Oil - to fry the vegetables.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Heat the butter and oil in a large, heavy-based saucepan over medium heat. Add the onions, garlic, ginger, and curry powder and fry for 5 minutes, stirring occasionally.
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Two: Add the cubed parsnips and apple and cook for a further 2 minutes, stirring occasionally.
Three: Pour in the vegetable stock and season with salt and pepper. Bring to a simmer and cook for 1 hour and 15 minutes, or until the parsnips are tender.
Four: Transfer the chunky soup to a blender or food processor and blend until smooth.
Five: Pour the smooth soup back into the pan. If the soup is too thick, add 100 ml of boiling water to thin it out to your desired consistency. Serve with a swirl of creme fraiche on top.
Top Tips
- For an extra smooth soup, pass it through a sieve after liquidising.
- Why not make the soup in your slow cooker? Cook on high for 3-4 hours until the parsnips are tender enough to liquidise.
- Add parsnip crisps for a homemade garnish.
- Taste the soup before serving and adjust the seasoning as needed with salt and pepper.
🍴 Serving suggestions
Serve the spiced parsnip and apple soup with fresh crusty bread, or homemade pesto focaccia.
This soup is a perfect starter for your Boxing Day feast! Pair it with some brie and cranberry tear and share bread for a delicious and festive appetiser.
📖 Variations
- Make it spicy by adding 1 chopped red chilli and use hot curry powder.
- Add in other root vegetables such as carrots and swede.
- Make it creamier by stirring in 3 tablespoons of double (heavy) cream before serving.
- Serve with cheese on toast for a hearty supper.
🥡 Storage
Store - To store the curried parsnip and apple soup, allow it to cool to room temperature. Once cooled, ladle the soup into an airtight container and store it in the fridge. The soup will stay fresh for up to 3 days.
Reheat - When you're ready to enjoy the soup again, you can reheat it in one of two ways. The first option is to microwave it in bowls until piping hot, stirring occasionally to ensure even heating. Alternatively, you can reheat the soup in a pan on the hob over medium heat, stirring occasionally until heated through.
Freeze - If you have leftovers that you won't be able to enjoy within 3 days, you can freeze the soup for later. To freeze, allow the soup to cool completely before transferring it to a freezer-safe container. The soup can be frozen for up to 3 months.
❓ FAQs
I prefer to peel parsnips, even for soup. The skin of parsnips is quite thick and tough so it's better off removed.
Parsnips are an excellent source of nutrients, fiber, vitamins, and minerals. In particular, parsnips are a great source of vitamin C, vitamin K, and folate.
Yes, you can make this soup ahead of time and store it in the fridge for up to 3 days or freeze it for up to 3 months.
😋 More soup recipes
Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen!
Recipe
Curried Parsnip & Apple Soup
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Equipment
- Chopping Board
- Knife
- Saucepan
Ingredients
- 15 g Butter
- 1 tablespoon Olive Oil
- 2 Onions peeled and chopped
- 2 Garlic Cloves peeled and chopped
- 2 teaspoon Fresh Ginger peeled and grated
- 1 tablespoon Curry Powder
- 500 g Parsnips peeled, woody stems removed, and chopped into 2cm chunks
- 1 Bramley Apple peeled and chopped
- 700 ml Vegetable Stock
- 1 tablespoon Creme Fraiche
- Salt and Pepper
Instructions
- Heat the butter and oil in a large, heavy-based saucepan over medium heat. Add the onions, garlic, ginger, and curry powder and fry for 5 minutes, stirring occasionally.15 g Butter, 1 tablespoon Olive Oil, 2 Onions, 2 Garlic Cloves, 2 teaspoon Fresh Ginger, 1 tablespoon Curry Powder
- Add the cubed parsnips and apple and cook for a further 2 minutes, stirring occasionally.500 g Parsnips, 1 Bramley Apple
- Pour in the vegetable stock and season with salt and pepper. Bring to a simmer and cook for 1 hour and 15 minutes, or until the parsnips are tender.700 ml Vegetable Stock
- Transfer the chunky soup to a blender or food processor and blend until smooth.
- Pour the smooth soup back into the pan. If the soup is too thick, add 100 ml of boiling water to thin it out to your desired consistency. Serve with a swirl of creme fraiche on top and season with salt and pepper.1 tablespoon Creme Fraiche, Salt and Pepper
Notes
- For an extra smooth soup, pass it through a sieve after liquidising.
- Why not make the soup in your slow cooker? There is no need to reduce the quantity of stock. Cook on high for 3-4 hours until the parsnip is tender enough to liquidise.
- Add parsnip crisps for a homemade garnish.
- Make it spicy by adding 1 chopped red chilli and use hot curry powder.
- Add in other root vegetables such as carrots and swede.
- Make it creamier by stirring in 3 tablespoons of double (heavy) cream before serving.
- Serve with cheese on toast for a hearty supper.
Danielle Wolter says
This sounds just incredible! It's the perfect fall soup 🙂
Lucy says
This parsnip and apple soup is perfect for the colder months. So warm, comforting and filling. The sweetness of apple is such a delicious addition.
Claudia Lamascolo says
This was so easy to make and very uniquethanks for sharing!
Katherine says
Great flavours in this autumnal soup!
Jessica Stroup says
Perfect for this cooler weather! So good!
Linda French says
Cannot find quantity of curry powder to use!!
Beth Sachs says
Thanks for pointing this out Linda - I've now updated the recipe card.