Curried Parsnip and Apple soup

A warming spicy soup to enjoy our frost kissed parsnips and stored apples.



  1. Roughly chop the onion and gently fry in 3 tablespoons olive oil until soft. Whilst onion is cooking, peel or scrub potato and parsnips, and peel and core the apples, then roughly chop them.
  2. Peel and crush the garlic and add to the onions along with the curry powder, fry gently for a few moments more.
  3. Add parsnip, potato and apple to the pan, stir for a couple of minutes then add water or stock.
  4. Bring to the boil, then cover and simmer for 20 minutes or until vegetables are soft.
  5. Blend soup with hand held blender, or put it through a blender. {It is possible to mash it with a potato masher or push it through a sieve if blender is not available}
  6. Season to taste with salt and pepper. Serve with a garnish of chopped coriander leaves or parsley if available.

Kates Mix and Match recipe

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