Parsnip, apple and honey soup

06 October 2011

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

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