• 1kg parsnips
  • 50g butter
  • Extra virgin olive oil, for roasting and sautéing
  • 2 Pink Lady apples, cored and roughly chopped
  • 1 brown onion, chopped
  • 300g potatoes, roughly chopped
  • 1/2 tsp each ground ginger, cumin and nutmeg
  • 1 tsp coriander seeds, crushed
  • 3 L vegetable stock
  • sea salt, to taste
  • freshly ground pepper, to taste


  • 1 small pink lady apple, sliced into matchsticks
  • 4-6 pieces roasted parsnips
  • 2tbsp chives, snipped
  • 150g thick cream


  • Peel, core and roughly chop the parsnips and place on a roasting tray. Drizzle with a little extra virgin olive oil and season with sea salt. Roast for about an hour, until crispy and golden brown. Remove from the oven and set aside.
  • Melt the butter in a large, heavy based pot, add a dash of extra virgin olive oil and sauté the onion until tender. Add the spices and continue to cook for a minute or two – being careful not to burn the spices. Add the chopped potatoes, apples, parsnips (reserving 4-6 pieces of the crispy tops for garnish) and vegetable stock.Bring to the boil, then turn the heat down and simmer for about 30-40 minutes. Once all the ingredients are tender, remove from the heat, and puree until smooth. Taste for seasoning and adjust if necessary.
  • To make the garnish, just before serving, slice the apple into matchsticks, add the reserved crispy parsnip, snipped chives and a little extra virgin olive oil. Pour soup into bowls, add a spoonful of cream, top with the apple garnish and serve immediately.

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