Jamie Oliver Roasted Red Pepper 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.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Soup
- Method: Simmering
- Cuisine: British
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.