Roasted Parsnip and Apple Soup with Parsnip Crisps
This Parsnip and Apple soup with Parsnip Crisps is one of tastiest of our winter soups. It’s made with roasted parsnips, apples and various spices. It uses vegan single cream which just makes it so smooth and warming. This is contrasted so well with the parsnip crisps, which are so simple to make from just a few ingredients.
Servings: 6
Ingredients
Soup
- 500 g parsnips, peeled and chopped
- 1.5 tablespoon olive oil
- 25 g vegan butter / olive oil
- 2 medium onions
- 2 cloves garlic, crushed
- ½ teaspoon nutmeg
- 1 teaspoon cumin
- 200 g apples of choice, cored and chopped
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1.2 litres Vegetable stock
- 3 teaspoon Dijon mustard
- 100 ml vegan single cream or coconut cream
- Drizzle of truffle oil (optional)
Parsnip Crisps
- 300 g parsnips
- ½ teaspoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Soup
- Pre heat oven to 200 C.
- Place chopped parsnips on a baking tray and cover with the olive oil. Bake for 45-50 mins or until they have started to brown a bit.
- Heat the olive oil / butter in a large saucepan, add the onions and cook until onions are translucent.
- Add the garlic and cook for another couple of minutes. Then add the cumin and nutmeg.
- Add the apple and cooked parsnips and stir for a minute or so.
- Add the stock, salt and pepper.
- Bring to the boil, reduce the heat, then simmer for 25 minutes with the lid on.
- Using a food processor or hand held blended, blitz the soup into a liquid.
- Put the soup back on a gentle heat and add the single cream and mustard. Cook for another 5 minutes before serving (or reheat for later).
- Serve with a drizzle of truffle oil (optional) and parsnip crisps sprinkled on top.
Parsnip Crisps
- Preheat oven to 150 C.
- Peel the outer skin off the parsnips, and chop off each end. Discard these bits.
- Using a peeler, peel off thin pieces of the parsnip. Long or short, or a mix of the two.
- Put all the peelings in a bowl and massage the oil in with your hands. Add the salt and pepper.
- Spread the peelings across baking trays. It’s ok if they overlap a bit but to get them really crispy you just want one layer.
- Cook for 25 minutes, turning half way through. They are done when they are crispy pieces with no moisture.
- They can be kept for a week in an airtight container.