If you’re looking for a comforting, warming dish that perfectly balances sweet and savory flavors, look no further than Jamie Oliver’s Parsnip and Apple Soup. This velvety soup combines the earthiness of parsnips with the natural sweetness of apples, making it an ideal option for autumn or winter meals. In just under an hour, you can create a rich, hearty soup that’s perfect for a cozy lunch or starter for a larger meal.
What is Jamie Oliver Parsnip And Apple Soup?
Jamie Oliver’s Parsnip and Apple Soup is a flavorful blend of parsnips, apples, and a few essential herbs and spices. The parsnips bring a sweet and nutty depth, while the apples offer a hint of tartness to balance the richness of the dish. This soup is often finished with a dollop of cream for extra richness or a sprinkle of fresh herbs for added freshness. It’s a simple yet elegant dish that highlights seasonal produce.
Other Popular Recipes
- James Martin Tomato And Red Pepper Soup
- James Martin Broccoli And Stilton Soup
- Jamie Oliver Roasted Red Pepper Soup
Why You Should Try This Recipe
- Simple ingredients: You only need a few ingredients, many of which you probably already have.
- Seasonal flavors: The combination of parsnip and apple is perfect for autumn and winter.
- Great for batch cooking: This soup can be made in larger quantities and frozen for future meals.
- Healthy option: Packed with fiber and vitamins from the parsnips and apples.
- Vegan-friendly: Easily adaptable to suit vegan diets by using plant-based cream or broth.
- Impressive presentation: A beautiful, creamy soup that can be served at dinner parties or family meals.
Ingredients Needed to Make Jamie Oliver Parsnip And Apple Soup
- Parsnips (500g / 1 lb): Peeled and chopped into small pieces. Parsnips add a sweet, earthy flavor to the soup.
- Apples (2 medium, preferably Bramley or Granny Smith): Peeled, cored, and chopped. The apples provide a slight tartness to balance the parsnips.
- Onion (1 medium): Finely chopped to add depth and sweetness.
- Garlic (2 cloves): Minced for added flavor.
- Vegetable stock (1 liter / 4 cups): Provides the liquid base for the soup and enhances the flavors.
- Olive oil (2 tbsp): Used for sautéing the onions and garlic.
- Curry powder (1 tsp): Adds warmth and a hint of spice to complement the sweetness of the parsnips and apples.
- Fresh thyme (1 sprig): Adds a fragrant herbal note.
- Double cream (optional, 100ml / ⅓ cup): For added richness and creaminess.
- Salt and pepper: To taste.
Equipment
- Large pot
- Wooden spoon
- Blender or immersion blender
- Peeler and knife
- Ladle
Instructions to Make Jamie Oliver Parsnip And Apple Soup
- Heat the oil: In a large pot, heat the olive oil over medium heat.
- Sauté the onions: Add the chopped onions and garlic, cooking for about 5 minutes until they are softened and translucent.
- Add the parsnips and apples: Stir in the chopped parsnips and apples, and cook for another 5 minutes to allow the flavors to meld.
- Add the curry powder: Sprinkle in the curry powder, stirring well to coat the vegetables and release the spices’ aroma.
- Pour in the stock: Add the vegetable stock and fresh thyme, bringing the mixture to a boil.
- Simmer the soup: Reduce the heat to low and let the soup simmer for 25-30 minutes, until the parsnips are soft and tender.
- Blend the soup: Remove the thyme sprig, then use a blender or immersion blender to puree the soup until smooth and creamy.
- Add cream (optional): If using, stir in the cream for extra richness. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with a drizzle of cream or a sprinkle of fresh herbs if desired.
What Goes Well With Jamie Oliver Parsnip And Apple Soup
- Crusty bread: Serve with warm, crusty bread for dipping.
- Garlic croutons: Top the soup with crunchy garlic croutons for extra texture.
- Cheese toasties: A grilled cheese sandwich pairs beautifully with this soup.
- Salad: A light green salad with vinaigrette helps balance the richness of the soup.
- Toasted seeds: Sprinkle some toasted pumpkin or sunflower seeds on top for a nutty crunch.
- Sour cream: A dollop of sour cream can enhance the tanginess of the apples.
- Fresh herbs: Garnish with thyme or parsley for added freshness.
Expert Tips for Making the Best Jamie Oliver Parsnip And Apple Soup
- Use sweet, ripe apples: The flavor of the soup depends on the balance between sweet and tart, so choose apples that complement the parsnips.
- Don’t skip the curry powder: This small amount adds warmth and complexity to the soup without overpowering it.
- Blend until smooth: For a velvety texture, ensure you blend the soup thoroughly, either using an immersion blender or a standard blender.
- Season to taste: Adjust the salt and pepper as necessary after blending to ensure the flavors are well balanced.
- Make ahead: This soup can be made a day in advance, allowing the flavors to develop even more.
- Freeze leftovers: Store in an airtight container in the freezer for up to 3 months. Thaw and reheat as needed.
Easy Variations of Jamie Oliver Parsnip And Apple Soup
- Make it vegan: Replace the cream with coconut cream or omit it altogether for a vegan version.
- Spice it up: Add a pinch of cayenne pepper or chili flakes for a bit of heat.
- Try different apples: Experiment with other apple varieties like Gala or Fuji for a different sweetness level.
- Add potatoes: For a thicker, heartier soup, toss in a chopped potato during the cooking process.
- Herb variations: Swap out thyme for rosemary or sage for a different herbal flavor profile.
Best Practices to Store Jamie Oliver Parsnip And Apple Soup
- Refrigerate leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freeze for later: Transfer to a freezer-safe container and freeze for up to 3 months.
- Portion control: Divide the soup into smaller containers for easy, single-serve portions.
- Avoid over-reheating: Reheat the soup gently on the stovetop or microwave to avoid altering its creamy texture.
- Label and date: Be sure to mark your containers with the date to keep track of freshness.
Best Practices to Reheat Jamie Oliver Parsnip And Apple Soup
- Stovetop reheating: Reheat the soup gently on the stove over medium heat, stirring occasionally.
- Microwave method: Heat individual portions in the microwave in 1-minute increments, stirring in between.
- Add extra stock: If the soup thickens too much while reheating, add a splash of vegetable stock to reach your desired consistency.
- Avoid boiling: When reheating, avoid bringing the soup to a full boil to maintain its smooth texture.
How Can I Make Jamie Oliver Parsnip And Apple Soup Healthier?
- Skip the cream: Omit the cream or use a plant-based cream alternative for a lighter soup.
- Use low-sodium stock: Opt for low-sodium vegetable stock to control the salt content.
- Add more vegetables: Boost the fiber content by adding more vegetables, such as carrots or celery.
- Reduce the oil: Use less olive oil for sautéing the onions and garlic, or opt for a non-stick pan to cut down on fat.
Nutrition Value (per serving):
- Calories: 220
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Sugar: 12g
- Fiber: 6g
- Protein: 3g
Final Words
Jamie Oliver’s Parsnip and Apple Soup is a flavorful, comforting dish that combines the best of sweet and savory flavors. It’s perfect for a light lunch or as an elegant starter for dinner.
More By British Baking Recipes
- Jamie Oliver Cauliflower Soup
- Mary Berry Cauliflower Cheese Soup
- James Martin French Onion Soup
- Mary Berry Parsnip Soup
Jamie Oliver Roasted Red Pepper Soup
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Soup
- Method: Simmering
- Cuisine: British
Description
Jamie Oliver’s Parsnip and Apple Soup is a flavorful blend of parsnips, apples, and a few essential herbs and spices. The parsnips bring a sweet and nutty depth, while the apples offer a hint of tartness to balance the richness of the dish. This soup is often finished with a dollop of cream for extra richness or a sprinkle of fresh herbs for added freshness. It’s a simple yet elegant dish that highlights seasonal produce.
Ingredients
- Parsnips (500g / 1 lb): Peeled and chopped into small pieces. Parsnips add a sweet, earthy flavor to the soup.
- Apples (2 medium, preferably Bramley or Granny Smith): Peeled, cored, and chopped. The apples provide a slight tartness to balance the parsnips.
- Onion (1 medium): Finely chopped to add depth and sweetness.
- Garlic (2 cloves): Minced for added flavor.
- Vegetable stock (1 liter / 4 cups): Provides the liquid base for the soup and enhances the flavors.
- Olive oil (2 tbsp): Used for sautéing the onions and garlic.
- Curry powder (1 tsp): Adds warmth and a hint of spice to complement the sweetness of the parsnips and apples.
- Fresh thyme (1 sprig): Adds a fragrant herbal note.
- Double cream (optional, 100ml / ⅓ cup): For added richness and creaminess.
- Salt and pepper: To taste.
Instructions
- Heat the oil: In a large pot, heat the olive oil over medium heat.
- Sauté the onions: Add the chopped onions and garlic, cooking for about 5 minutes until they are softened and translucent.
- Add the parsnips and apples: Stir in the chopped parsnips and apples, and cook for another 5 minutes to allow the flavors to meld.
- Add the curry powder: Sprinkle in the curry powder, stirring well to coat the vegetables and release the spices’ aroma.
- Pour in the stock: Add the vegetable stock and fresh thyme, bringing the mixture to a boil.
- Simmer the soup: Reduce the heat to low and let the soup simmer for 25-30 minutes, until the parsnips are soft and tender.
- Blend the soup: Remove the thyme sprig, then use a blender or immersion blender to puree the soup until smooth and creamy.
- Add cream (optional): If using, stir in the cream for extra richness. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with a drizzle of cream or a sprinkle of fresh herbs if desired.
