Parsnip and Apple Soup
Recipe type: Soup, Starter, Dinner, Supper, Vegan, Dairy Free, Gluten Free, Sugar Free, Diabetic Friendly
Prep time: 
Cook time: 
Total time: 
Serves: 4
A flavour packed, simple to make soup packed with goodness.
  • *1 kg / 35oz. Parsnips, roughly chopped
  • *2 small Cooking Apples, roughly chopped
  • *1 medium Onion, thinly chopped
  • *1 tsp Cumin
  • *1.5 tsp Garam Masala
  • *1 tsp Salt
  • * Ground Pepper to taste
  • *2 large cloves Garlic, roughly chopped
  • *1 inch cube Ginger, peeled
  • *1/2 cup Coconut Milk
  • *750ml Vegetable stock (homemade or 1 cube organic)
  • *1 tbsp Coconut oil
  1. In to a deep pan over high heat allow coconut oil to melt. Fry off parsnips, onion, apple, garlic, ginger for about 4- 5 minutes until softened (add more coconut oil if it starts to stick)
  2. Add in spices, salt and stir in to vegetables, continue to fry off for 2-3 minutes
  3. Add in 750ml vegetable stock and bring to boil
  4. Turn to simmer for 20 minutes (check parsnips are cooked by sticking a knife in)
  5. Add in ½ cup coconut milk and stir in
  6. Using a hand blender / liquidiser blend until smooth and creamy
  7. Parsnip crisp garnish
  8. To make about 30 crisps
  9. Using a peeler peel length strips of 1 parsnip
  10. Place 2 tbsps coconut oil or other nut oil into a frying pan place over high heat
  11. Carefully drop in peeled parsnip ( place them next to each other not on top of each other) watch them closely as they turn colour, as they turn a light gold lift them out and place on grease proof / kitchen towel, sprinkle with salt and allow to cool before serving