Nigel Slater’s Parsnip and Apple Soup is a delightful combination of earthy parsnips and the subtle sweetness of apples. This creamy, warming soup is perfect for chilly days and serves as a comforting starter or light meal. With its rich flavor and silky texture, it’s a seasonal favorite that’s both easy to prepare and deeply satisfying.

What is Nigel Slater Parsnip and Apple Soup?

Nigel Slater’s Parsnip and Apple Soup is a smooth and flavorful soup made by blending roasted parsnips and sweet apples with aromatic spices and a touch of cream. This dish beautifully balances sweet and savory notes, making it an ideal choice for autumn or winter dining.

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Why You Should Try This Recipe

Seasonal Ingredients: Combines the best of autumnal produce.
Easy to Make: Requires simple techniques and basic ingredients.
Perfectly Balanced Flavor: Sweet apples complement the earthy parsnips.
Comforting and Nutritious: A warming and healthy meal option.
Make-Ahead Friendly: Easy to prepare in advance and reheat when needed.

Ingredients Needed for Nigel Slater Parsnip and Apple Soup

Parsnips: 500g, peeled and chopped
Apples: 2 medium (Granny Smith or similar), peeled, cored, and chopped
Onion: 1 large, finely chopped
Garlic clove: 1, minced
Vegetable stock: 1 liter, for the base
Butter: 2 tablespoons, for sautéing
Ground cumin: 1 teaspoon, for warmth
Nutmeg: A pinch, for a hint of spice
Double cream: 100ml, for creaminess (optional)
Salt and pepper: To taste
Fresh parsley: For garnish

Kitchen Equipment Needed

Large pot or Dutch oven
Knife and chopping board
Blender or immersion blender
Ladle

Instructions to Make Nigel Slater Parsnip and Apple Soup

Prepare the Ingredients:

Chop the vegetables: Peel and chop the parsnips and apples into bite-sized pieces.
Melt the butter: Heat butter in a large pot over medium heat.

Cook the Aromatics:

Sauté the onions and garlic: Add the chopped onion and minced garlic to the pot, cooking until softened and fragrant.

Add the Main Ingredients:

Combine parsnips and apples: Stir in the chopped parsnips and apples, coating them in the buttery mixture.
Add the spices: Sprinkle ground cumin and nutmeg over the vegetables, stirring well.

Simmer the Soup:

Pour in the stock: Add the vegetable stock and bring the mixture to a boil.
Cook until tender: Reduce the heat to a simmer and cook for 20-25 minutes, or until the parsnips and apples are soft.

Blend and Finish:

Blend the soup: Use an immersion blender or transfer the mixture to a blender to puree until smooth.
Add the cream: Stir in the double cream, if using, and season with salt and pepper to taste.

Serve:

Garnish and serve hot: Ladle the soup into bowls, garnished with fresh parsley.

What to Serve With Nigel Slater Parsnip and Apple Soup

Crusty Bread: Perfect for dipping into the creamy soup.
Cheese Toasties: A comforting side that pairs beautifully.
Green Salad: Adds a refreshing contrast to the rich flavors.
Roasted Seeds: Sprinkle toasted pumpkin or sunflower seeds on top for texture.

Pro Tips for Making the Best Parsnip and Apple Soup

Choose firm parsnips: Fresh parsnips ensure a sweeter flavor and smoother texture.
Pick tart apples: Granny Smith or similar varieties balance the sweetness of the parsnips.
Blend thoroughly: A smooth puree enhances the soup’s velvety texture.
Adjust seasoning: Taste and tweak the salt, pepper, and spices to suit your preference.
Add cream sparingly: Use just enough cream to enrich the soup without overpowering the flavors.

What are the Variations of Nigel Slater Parsnip and Apple Soup?

Spiced version: Add curry powder or smoked paprika for a warming twist.
Dairy-free option: Swap butter with olive oil and omit the cream.
Include nuts: Blend in a handful of roasted cashews for added richness.
Use different stock: Chicken stock can replace vegetable stock with a non-vegetarian version.

How Do I Store Nigel Slater Parsnip and Apple Soup?

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight before reheating.

How Do I Reheat Nigel Slater Parsnip and Apple Soup?

On the stovetop: Warm gently over medium heat, stirring occasionally.
In the microwave: Heat in a microwave-safe bowl on medium power, stirring halfway through.

How Can I Make Nigel Slater Parsnip and Apple Soup Healthier?

Skip the cream: Use a splash of unsweetened almond milk or omit it entirely for a lighter version.
Use less butter: Replace some or all of the butter with olive oil.
Add more vegetables: Include carrots or sweet potatoes for added nutrition.

Nutrition Value (per serving):

Calories: 220 kcal
Protein: 3g
Fat: 10g
Carbohydrates: 30g
Fiber: 5g

FAQs

Can I Make Parsnip and Apple Soup Ahead of Time?

Yes, parsnip and apple soup can be made ahead of time. Prepare and cook the soup as directed, then cool and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

What Kind of Apples Should I Use for Parsnip and Apple Soup?

Tart apples like Granny Smith are ideal for parsnip and apple soup because they balance the natural sweetness of the parsnips. However, you can also use slightly sweeter varieties like Braeburn or Pink Lady if preferred.

Can I Freeze Parsnip and Apple Soup?

Yes, this soup freezes well. Allow it to cool completely, then portion it into freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

How Can I Make Parsnip and Apple Soup Dairy-Free?

To make the soup dairy-free, replace butter with olive oil for sautéing and skip the cream. You can use unsweetened almond milk or coconut milk for added creaminess if desired.

Final Words

Nigel Slater’s Parsnip and Apple Soup is a comforting, flavorful dish that’s perfect for cool weather. With its creamy texture and balance of sweet and savory flavors, it’s an easy yet impressive recipe to share with family and friends. Pair with your favorite sides and enjoy a bowl of this delightful seasonal soup!

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