Hamdi Saidani Jamie Oliver’s Parsnip and Apple Soup is a simple and delicious soup made with parsnips, cooking apples like Bramley, butter, sunflower oil, onions, garlic, vegetable or chicken stock, and milk. If you don’t have Bramley apples available, you can easily substitute them with any eating apples.
Jamie Oliver Parsnip And Apple Soup Ingredients
- 600g Parsnips, cut into 1-inch pieces
- 600g Cooking Apples (like Bramley), peeled and chopped
- 25g Butter
- 1 tbsp Sunflower Oil
- 2 Medium Onions, chopped
- 2 Garlic Cloves, minced
- 1 Liter Vegetable or Chicken Stock
- 150ml Milk
- Salt and Pepper to taste
How To Make Jamie Oliver Parsnip And Apple Soup
- In a large pot, melt the butter and sunflower oil over low heat. Add the chopped onions and parsnips. Cook gently for 15 minutes until the onions soften.
- Stir in the minced garlic and chopped apples. Cook for an additional 2 minutes, stirring often.
- Pour in the vegetable or chicken stock. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cook for 20 minutes or until the parsnips are soft.
- Remove the pot from the heat. Season with salt and pepper. Use a blender to puree the mixture until smooth.
- Stir in the milk to your desired consistency. Taste and adjust the seasoning with more salt and pepper if needed.
Recipe Tips
For a unique twist, add a dash of curry powder to the onions and parsnips before adding the stock.
What To Serve With Parsnip And Apple Soup
This creamy Parsnip and Apple Soup pair wonderfully with a slice of crusty bread or a side of garlic toast.
For a more substantial meal, consider serving it alongside a green salad or a grilled cheese sandwich.
How Long Does Parsnip And Apple Soup Last In The Fridge
Store any leftover soup in an airtight container and place it in the fridge. It will keep well for up to 3-4 days. Simply reheat on the stove over low heat when you’re ready to eat it again.
How To Freezer Parsnip And Apple Soup
To freeze, let the soup cool down completely before transferring it to a freezer-safe container. Label the container with the date, and it can be stored in the freezer for up to 2-3 months. Thaw overnight in the fridge and reheat on the stove.
Jamie Oliver Parsnip And Apple Soup Nutrition Facts
- Calories: 202
- Protein: 3.5g
- Carbohydrates: 26g (Sugars: 18g)
- Fat: 8g (Saturates: 3g)
- Fiber: 7.5g
- Salt: 1.2g
Try More Recipes:
- Jamie Oliver Carrot And Celery Soup
- Jamie Oliver Broccoli And Stilton Soup
- Jamie Oliver Swede Soup
- Jamie Oliver Carrot And Courgette Soup
- Jamie Oliver Red Pepper Soup
Jamie Oliver Parsnip And Apple Soup
Description
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.
Jamie Oliver Parsnip And Apple Soup Ingredients
How To Make Jamie Oliver Parsnip And Apple Soup
- In a large pot, melt the butter and sunflower oil over low heat. Add the chopped onions and parsnips. Cook gently for 15 minutes until the onions soften.
- Stir in the minced garlic and chopped apples. Cook for an additional 2 minutes, stirring often.
- Pour in the vegetable or chicken stock. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cook for 20 minutes or until the parsnips are soft.
- Remove the pot from the heat. Season with salt and pepper. Use a blender to puree the mixture until smooth.
- Stir in the milk to your desired consistency. Taste and adjust the seasoning with more salt and pepper if needed.
