Parsnip and Apple Soup
Although parsnips have long been common across much of Europe, I had never seen or tasted one before moving to the UK. Now, almost 30 years later, they are readily available in Portugal too, and this soup has become one of our favourite winter warmers.
It is delicious as an everyday meal, yet with the right garnishes it can also make an elegant starter for a festive occasion. In fact, family celebrations and dinners with friends are when it most often appears on our table, despite its surprisingly short ingredient list and simple preparation.
The recipe below uses fresh vegetables, but it works equally well with the frozen pre-prepared variety. If using frozen vegetables, simply skip the peeling and chopping steps.
Serves 4 (can easily be doubled to serve 8)
Ingredients
1 medium onion (100–150 gr) roughly chopped
2 tbsp extra virgin olive oil (plus extra to serve)
c.500 gr parsnips
1 large cooking apple (Bramley) – typically 250–300 gr (Russet apples or maçã reineta also work)
1 tablespoon of lemon juice
½ teaspoon of salt
Optional: 1 small glass of apple juice (about 150 ml)
Pepper to taste
Optional garnish: sour cream or Kefir, chopped and fried chorizo or crumbly blue cheese
Equipment
Medium saucepan with lid
Large mixing bowl or blender jug
Hand blender (stick blender) or countertop blender
Method
1. Peel and roughly chop the onion. Place a saucepan over a medium heat (or setting 5 out of 9 on an induction or electric hob). Add the olive oil and onion and cook for 5 to 7 minutes, until the onion is soft and translucent but has not started to colour.
2. Meanwhile, peel and roughly chop the parsnips and apple, drizzling the lemon juice over them to prevent browning.
3. Transfer the parsnips and apple to the saucepan. Pour in 500ml of water, just enough to cover the vegetables, and add the salt. Add a little more water if needed. Bring the mixture to a boil and cook until the parsnips are tender when pierced with a knife, about 30 to 40 minutes. If the lid is not tightly fitting, check the soup occasionally and add a little more water if it becomes too thick during cooking.
4. Transfer the soup base to a large mixing bowl or blender jug. Blend until smooth and creamy. If you prefer a more pronounced apple flavour, add the apple juice at this stage. If the soup is thinner than you would like, return it to the saucepan and simmer for a few more minutes. Conversely, if it is too thick, add a little extra water or apple juice until it reaches your preferred consistency. Taste and adjust the seasoning as needed.
5. As parsnips and apples can be quite sweet, I like to finish the soup with something salty or tangy, such as blue cheese or kefir, together with a drizzle of good olive oil.
Tips
A thick sourdough bread toast goes wonderfully with this soup.
The soup will last in the fridge for about 5 days and can be frozen. If frozen, just leave it outside the fridge/freezer for a few hours before your desired mealtime. To reheat, transfer the soup to a large saucepan over low to medium heat (3 or 4 out of 9) until it starts boiling.