Apple, Carrot & Parsnip Soup Recipe

How to Make Apple, Carrot & Parsnip Soup


  1. Chop carrots and parsnips into small chunks
  2. Gently sauté the onion in the olive oil in a saucepan until softened, but not browned.
  3. Add the parsnips and carrots.
  4. Pour in the boiling water, crumble in the stock cubes and add the paprika.
  5. Bring back to the boil, cover and simmer.
  6. Peel and core the apple, chop the flesh finely and add to the soup.
  7. Cook for 40 minutes until tender. Set aside to cool slightly.
  8. Liquidise with stick mixer or blender. Season with salt and pepper, then stir in the cream.
  9. Garnish with chopped parsley and serve with toasted crusty bread.