Parsnip and apple soup

There’s something amazing about the apples this season. They are crisp and sweet and tangy! We just can’t get enough of them. And, because of that we’ve started cooking with them…

This apple and parsnip soup recipe is made with a few simple ingredients and yields a creamy soup with the perfect balance of sweet and savory. It's a unique way to incorporate fall apples in a savory recipe, and makes a perfect starter to any meal.

Rich in flavour but light and fresh with a hint of spice, this parsnip and apple soup recipe is quick, easy, frugal and absolutely delicious.

Jamie Oliver's Parsnip and Apple Soup is a simple yet flavorful soup made with parsnips, cooking apples like Bramley, and a handful of pantry staples. If you don't have Bramley apples on hand, feel free to use any eating apples as a substitute. This is a really creamy soup that warms the soul and brings comfort to your table.

This curry parsnip and apple soup incorporates onions, garlic, chicken broth, potatoes, granny smith apples, ginger and yogurt to create the ultimate comfort food meets fall recipe. Whether you’re looking to eat this apple recipe as a fall dinner or pack it for lunch, it’s a great choice for a curry recipe.#curryrecipes #applerecipes #fallrecipes #souprecipes #comfortfood

This delicately spiced curried parsnip and apple soup recipe is a must-try during the winter months! It's easy to make and pairs perfectly with crusty bread.

This roasted parsnip soup is amazingly creamy with a fresh and unique aftertaste from green apple. Nothing says home like homemade soup.

Creamy parsnip and apple soup that’s perfect for fall! It makes a great starter or appetizer, and a beautiful presentation when topped with fresh herbs and pomegranate arils.

This velvety blend combines the sweetness of parsnips and apples with the savory touch of onions, garlic, and curry powder.

This elegant soup would make a stunning first course at a dinner party. It tastes earthy and sweet (from the parsnips and apples), with a savory backbone to keep it from feeling like dessert. We recommend a tart apple such as Granny Smith for this recipe, but you can use a sweeter apple if you prefer. You can make the soup a day or two in advance; just reheat it over medium-low heat before serving.