Apple, parsnip and potato soup

60 minutes



  • 20g of butter
  • 1 tbsp of oil
  • 2 onions, or 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 potato, around 230g in weight
  • 1 parsnip, around 230g in weight
  • 1 apple, around 230g in weight (I used Braeburn, but I'm sure most types would work)
  • 400ml of vegetable stock
  • black pepper

Optional toppings

  • soft goat's cheese
  • walnuts, chopped


Heat the butter and oil in a large saucepan, and cook the onion and garlic over a medium-low heat for 5-10 minutes, stirring every minute or so, until soft and translucent
While the onions are cooking, prepare your other vegetables - chop the potato into chunks (I left the skins on mine), and peel and chop the parsnip and apple
When the onions are cooked, add the other vegetables to the pan, and mix well. Add the vegetable stock (it should be almost covering the vegetables - adjust the quantity as needed, depending on the size of your pan), and cover with a lid, leaving just a small gap for ventilation
Simmer over a medium heat for around 25 minutes, stirring every now and then, until all the vegetables are very soft
When the vegetables are ready, use an immersion blender to blend the soup until smooth. Season with a generous amount of black pepper - you probably won't need salt unless you used low-sodium stock
Adjust the thickness of the soup as desired - if you'd like it to be thinner, just add a little more stock, and if you'd like it to be thicker, cook over a medium heat for a few minutes, stirring constantly
Serve topped with soft goat's cheese and walnuts, if desired