Heartwarming Jamie Oliver Parsnip And Apple Soup Recipe

Check out a parsnip and apple soup that redefines comfort food with its silky embrace.

Earthy roots and sweet orchard fruits collide in a culinary masterpiece that dances on your palate.

Cold days melt away with each spoonful of this liquid gold, transforming ordinary ingredients into something extraordinary.

Subtle nuances of natural sweetness weave through a creamy landscape, surprising even seasoned food lovers.

Simple ingredients conspire to create a dish that feels like a warm hug from inside your kitchen.

Minimal techniques yield maximum flavor, proving that elegant meals don’t require complicated skills.

This soup isn’t just a recipe, it’s edible poetry waiting to seduce your taste buds and chase away winter’s chill.

Steps to Make This Autumn Soup

• Kick Off the Cooking Process

Warm up a large pot with a gentle swirl of butter and sunflower oil, creating a golden canvas for your culinary adventure. Chop onions and parsnips into bite-sized pieces, then let them dance in the pan, softening and releasing their sweet flavors for about 15 minutes.

• Build Layers of Deliciousness

Introduce minced garlic and diced apples to the vegetable party, stirring them gently to create a symphony of aromas and textures. Let these ingredients mingle and get acquainted for a couple of minutes.

• Bring the Soup to Life

Pour in your chosen stock, allowing the mixture to bubble up enthusiastically. Lower the heat and let everything simmer peacefully, giving the parsnips time to become meltingly tender – about 20 minutes of patient cooking.

• Transform and Smooth

Take the pot off the heat and season with salt and pepper. Grab your blender and transform the mixture into a silky, creamy dream. Blend until the soup looks like liquid velvet, completely smooth and inviting.

• Perfect the Finale

Stir in some milk to achieve your desired consistency. Take a taste and adjust the seasoning if needed. Ladle into warm bowls and serve immediately, ready to comfort and delight.

Adjust the Taste of Parsnip Soup

Enhance depth by roasting parsnips and onions in the oven before adding to the soup, creating a caramelized, rich flavor profile.

Experiment with warming spices like nutmeg, cinnamon, or ginger to add unexpected complexity and warmth to the soup’s taste.

Swap milk with coconut milk or almond cream for a vegan-friendly version that maintains a silky, luxurious texture.

Top with crispy bacon bits, toasted pumpkin seeds, fresh chives, or a drizzle of herb-infused olive oil to elevate the presentation and add exciting textural contrast.

Serving Ideas for Sweet and Savory Soup

• Garnish with Herbs: Sprinkle fresh chives or parsley on top for a burst of color and extra flavor that brightens the creamy soup.
• Crispy Topping Adventure: Add crunchy croutons or toasted sunflower seeds to create a delightful textural contrast against the smooth soup base.
• Cheese Lover's Twist: Grate some sharp cheddar or crumble goat cheese over the hot soup for a rich, tangy enhancement that complements the parsnip's sweetness.
• Drizzle with Elegance: Finish with a light swirl of good quality olive oil or a dollop of cream to add a luxurious touch and make the soup feel extra special.

Reheating and Storage Instructions

• Preserve Soup Freshness: Store cooled parsnip soup in airtight containers in the refrigerator for up to 4 days, ensuring maximum flavor retention.
• Freeze for Future Meals: Pack soup in freezer-safe containers, leaving 1-inch space at the top, and freeze for 2-3 months for quick weeknight dinners.
• Smart Reheating Technique: Gently warm soup in a pot over medium-low heat, stirring occasionally to prevent scorching and maintain creamy texture.
• Portion Control Hack: Divide soup into single-serving containers for easy grab-and-go lunches or quick meal prep during busy weeks.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Calories: 165 kcal

Servings: 4

Jamie Oliver Parsnip and Apple Soup Ingredients

• Butter: Choose high-quality, unsalted butter for rich, creamy taste.
• Sunflower Oil: Select cold-pressed oil for lighter, cleaner cooking base.
• Onions: Pick firm, dry onions without soft spots or green sprouts.

• Parsnips: Look for smooth, firm parsnips with minimal blemishes.
• Garlic: Select plump, firm cloves with no green shoots or soft areas.
• Apples: Choose crisp, slightly sweet varieties for balanced flavor.

• Vegetable Stock: Opt for low-sodium options to control overall saltiness.
• Chicken Stock: Select organic, clear stock for deeper flavor profile.
• Milk: Use whole milk for maximum creaminess and richness.
• Salt: Select fine sea salt for even distribution.
• Black Pepper: Freshly ground provides more intense, vibrant taste.

Equipment for Parsnip Apple Soup

• Large pot: Deep, heavy-bottomed cooking vessel perfect for simmering soups.
• Cutting board: Sturdy surface for chopping vegetables and fruits safely.
• Chef's knife: Sharp blade for precise vegetable and apple dicing.
• Wooden spoon: Great for stirring and mixing ingredients while cooking.
• Blender: Powerful tool to create smooth, creamy soup texture.
• Measuring cups: Helps measure stock and milk accurately.
• Garlic press (optional): Convenient for mincing garlic quickly.
• Ladle: Useful for serving hot soup into bowls.
• Kitchen timer: Helps track cooking and simmering times precisely.

Hearty Jamie Oliver Parsnip And Apple Soup Recipe

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4.8 from 15 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Creamy jamie oliver parsnip and apple soup combines sweet and earthy flavors for a comforting winter meal. Home cooks can easily prepare this nourishing dish with simple ingredients and minimal kitchen skills.

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Ingredients

Scale 1x2x3x

• 600 g (21.16 oz) parsnips, cut into 1-inch pieces
• 600 g (21.16 oz) cooking apples (like Bramley), peeled and chopped
• 2 medium onions, chopped
• 1 L (33.81 fl oz) vegetable or chicken stock
• 150 ml (5.07 fl oz) milk
• 25 g (0.88 oz) butter
• 2 garlic cloves, minced
• 1 tbsp sunflower oil
• salt and pepper to taste

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Instructions

1. Preparation: Melt butter and sunflower oil in a large pot over low heat, creating a smooth cooking foundation for the soup’s aromatic base.
2. Vegetable Sauté: Incorporate finely chopped onions and diced parsnips, allowing them to soften and develop rich flavors while stirring intermittently to prevent scorching, approximately 15 minutes.
3. Flavor Enhancement: Add minced garlic and freshly chopped apples to the vegetable mixture, quickly sautéing to release their aromatic essences and deepen the soup’s complexity.
4. Liquid Integration: Pour vegetable or chicken stock into the pot, gradually elevating the heat to trigger a robust boil, then immediately reduce to a gentle simmer.
5. Cooking Process: Allow vegetables to tenderize and meld flavors for 20 minutes, ensuring parsnips become completely soft and easily mashable.
6. Texture Transformation: Remove from heat and employ an immersion blender to transform the mixture into a luxuriously smooth consistency, eliminating any vegetable fragments.
7. Finishing Touches: Introduce whole milk or cream to achieve desired soup thickness, then perform a final seasoning adjustment with kosher salt and freshly ground black pepper, balancing the soup’s intricate flavor profile.

Notes

• Butter Blending Technique: Combine butter and oil on low heat to create a smooth, non-burning base that enhances flavor development without scorching.
• Vegetable Softening Strategy: Cook onions and parsnips slowly to maximize natural sweetness and develop a rich, tender texture without browning.
• Blending Pro Tip: Use an immersion blender for smoother texture and easier cleanup, ensuring no lumps remain in the final soup consistency.
• Cream Adjustment Trick: Add milk or cream gradually to control soup thickness, allowing personal preference in final texture and richness.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: UK

Nutrition

• Serving Size: 4
• Calories: 165
• Sugar: 10 g
• Sodium: 300 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 5 g
• Protein: 3 g
• Cholesterol: 15 mg