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Parsnip, apple and honey soup

06 October 2011

This parsnip soup recipe, provided by the National Trust, makes a great autumn soup.

Bowl of parsnip soup

Serves

8

Ingredients

  • 500g Onions – chopped
  • 1.2kg Parsnips – chopped
  • 1kg Cox – Orange Pippin apples - peeled, cored and chopped
  • 1.8lt Vegetable stock
  • 60g Honey
  • 1tsp Dried thyme
  • Salt and black pepper

Method

Simmer all the ingredients until the vegetables are cooked and very tender.

Blitz in a processor until smooth and adjust the consistency with a little more stock if necessary.

Season with the salt and pepper.

Our thanks to the National Trust for permission to use this recipe.

Visit our soup section for more tasty soup and stew recipes, or try one of our other autumn recipes

Disclaimer

Saga Magazine is supported by its audience. When you purchase through links on our site or newsletter, we may earn affiliate commission. Everything we recommend is independently chosen irrespective of affiliate agreements.

The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.

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