Parsnip and Apple Soup Recipe

soup bowls
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 Updated 18/01/2016

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A smooth, sweet soup balanced by the sharpness of the apple.


  • 2 tablespoons butter
  • 1 medium sized onion, peeled and chopped
  • 2 medium sized parsnips, peeled and chopped
  • 1 medium sized cooking apple, peeled, chopped and cored
  • 1 pint vegetable stock
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon mixed herbs
  • 1 pint milk
  • seasoning to taste
(see measure conversions for more information on quantites)


  1. Melt the butter in a large saucepan.
  2. Sauté the vegetables and apple, stirring frequently, until the onion is transparent.
  3. Add the stock and herbs then bring to the boil and reduce heat.
  4. Cover and simmer for 30 minutes.
  5. Add the milk and allow to cool slightly.
  6. Blend in a blender.
  7. Reheat to serve and add seasoning to taste.

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: 4 portions


Hi, have just attempted to make ur soup, but unfortunately when i added the milk, it split! Any advice?
#12 - sophie - 03/01/2011 - 06:44
This is an absolutely delicious version of a well-loved soup! I couldn't find my mother's recipe, so used this one. I wasn't sure how it would work with so few veg and the milk, but it was really, really delicious. Very moreish, very comforting, and if you thicken it up, you could also use the last few drops as a sauce to go with sausages.
#11 - Katherine - 11/08/2010 - 08:02
Great recipe! I'll be back to investigate your site later...

P.s. Freezing soup - blend the soup before you add the milk and freeze. It takes up less space and stays good for longer. Also, freezing with the milk added can cause soup to seperate. Just add the milk once you've thawed the soup and heat up :)
#10 - Rosie - 10/27/2010 - 05:10
My sister in UK sent me this as I am on a make my own soup kick. I am in the USA and our parsnips are carrot size. Anyway I made it and tasted it before I put the milk in and it was GREAT. I can't take cows milk so I put a little almond milk in. WRONG! It changed the whole thing. I blended it and it looked and tasted like baby food. I was able to doctor it up and it was edible. I will be trying this next without the milk! I don't think I am ready for my own cooking TV show just yet..
#9 - Jill - 10/12/2010 - 13:40
Hi, just wondering if i am ok to freeze the parsnip and apple soup? Thanks
#8 - Liz - 09/18/2010 - 06:59
I freeze just about every soup I make with no disasters. Just put it in a rigid,lidded container and freeze.
#7 - mary - 01/10/2010 - 05:29
can this soup be frozen, please advise?
#6 - Gill - 01/09/2010 - 09:12
Please could you tell me ~ does this soup freeze well?
#5 - Beth - 01/02/2010 - 07:56
Great recipes, i copied and pasted into a word document so i could print them.
#4 - miss drew - 12/30/2009 - 06:40
As a guide for soup you would probably have half a pint if it formed the main part of the meal (as with lunch). However if it was for a starter you would probably have half that amount. It really depends on circumstance and personal choice.This soup would yield about 2 pints so it would serve four for lunch and six to eight as a starter.
#3 - mary - 12/06/2007 - 14:28
your recipes look very good but why do you not give serving quantities?
#2 - lyn - 12/06/2007 - 09:15
Sorry to hear that you can't print the recipes. It isn't our intention that people can't print them.I think it's all down to different computers etc
#1 - james - 11/20/2007 - 09:23
I love ALL your recipes and would very much like to keep & file them, but I connot print some of them -- why is that. ie-Parsnip & Apple Soup,and Mocha Icing.

Is there something wrong with my printer or is it that you will not allow them to be printed. I would just like to know.
#0 - eileen.evans - 11/20/2007 - 05:40
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