Parsnip, apple and honey soup

National Trust / 06 October 2011

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




  • 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


  • 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.

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