Parsnip, Apple & Thyme Soup


The slightest hint of winter in the air is enough for me to break out the warm recipes. In this case, I was already cooking a chicken pot roast for Mr. Darcy (see previous entry) and it actually prompted me to knock up my own soup. I had parsnips and apples that needed eating, plus thyme and shallots from the roast. I slow cooked everything on the hob during the last 35 mins of the chicken and had time to spare for making a brownie mixture (see next, it’s dead easy!).


  • knob of butter
  • 2 tbsp olive oil
  • 2 large whole parsnips (skin on)
  • 5 shallots, whole
  • 1 apple, quartered and unpeeled
  • 3 sprigs of thyme (choking hazard: remove these after cooking and before blending!)
  • 40ml white wine
  • 1 litre vegetable stock
  • cracked black pepper to taste

NB: I put the parsnips in whole to retain that inner peppery quality and chopped them up at the end

  1. Heat the olive oil and butter, and brown the parsnips for about 3 mins
  2. Add the shallots and brown off
  3. Pour in wine and add thyme sprigs – reduce wine to half
  4. Add the stock and pepper (stock cubes tend to have salt added, so skip it in your own seasoning)
  5. Simmer on low for about half an hour, or when the shallots turn nearly clear
  6. Remove from heat for about 5 mins
  7. REMOVE THYME – the stalks are like little needles when cooked
  8. Blend everything up and reheat on the hob if necessary

You can sprinkle a bit of all spice and mature cheddar on top when serving – it looks beautiful and adds extra cosiness 🙂

Soups are wonderfully fool-proof meals, and they can be reheated over a few days. Pick up some bake-off rolls from your supermarket’s bakery section and dip them in. Cooooosy!


2 Responses

  1. how much to ship some of that over??

    • I’ll be able to make you some soon! 😀 I think some of this will go down nice and piping hot in the cold months ahead – I can do a spicy chorizo Mediterranean soup for Dad so he gets some meat

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