With the weather turning colder and the evenings drawing in, there’s nothing more comforting than a bowl of hot, homemade soup. I’m using freshly harvested parsnips from the farm which are sweet, earthy, and at their peak right now. Both parsnips and apples are in season here in Ireland, making this the perfect time to bring them together in a warming, autumnal dish. The gentle heat of curry spices pairs perfectly with the natural sweetness of the parsnips and apples, creating a soup that’s both nourishing and full of flavour.
Enjoy!
Nessa x
Curried Parsnip & Apple Soup
Serves 4
Ingredients
- 50g butter, dairy or plant-based
- 275g parsnips, scrubbed and diced
- 150g onion, diced
- 1 cooking apple, peeled and diced
- 1 clove garlic, crushed
- Salt and freshly ground pepper
- 1tbsp curry powder
- 1lt hot vegetable stock
- 50ml cream or milk, dairy or plant-based
To serve
- Drizzle of cream
- Fresh chives, finely chopped
Method
- Melt the butter in a large saucepan over a low heat. When it begins to foam add the parsnip, onion, apple, and garlic. Season with a little salt and a few grinds of pepper. Stir to combine with the butter.
- Place a butter wrapper or a piece of greaseproof paper over the vegetables, to help them sweat. Cover with the lid of the saucepan. Sweat over a low heat for about 10 minutes, making sure the vegetables don’t stick to the bottom of the saucepan.
- When the vegetables are soft but not coloured, stir through the curry powder, and add the stock. Turn up the heat a little and continue to cook for another 15 minutes or until the vegetables are soft.
- Add the cream and using a hand blender or a food processor purée the soup until it is smooth. Taste and season, if necessary.
- Pour the soup into serving bowls and garnish with a little drizzle of cream and some finely chopped chives.
