Jamie Oliver Parsnip And Apple Soup

Jamie Oliver Parsnip And Apple Soup. Just saying it makes me feel warmer inside. This isn’t one of those throwaway recipes you try once and forget. Nope. It stays with you. Sweet-tart apples melting into soft, earthy parsnips, with a little thyme hanging in the air like you’re cooking in some rustic countryside kitchen even if you’re just in a cramped flat with dodgy heating. I made this on a weirdly grey Tuesday. Needed comfort. Got something close to magic. (inspired by Jamie Oliver)

Ingredients Needed

For the soup:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 lb parsnips, peeled + chopped
• 3 Granny Smith apples, peeled + chopped
• 1 tbsp fresh thyme or 1 tsp dried
• 3/4 tsp salt
• 1/2 tsp white pepper
• 4 cups veggie broth
• 1/2 cup heavy cream
• Chopped chives if you fancy

How To Make Jamie Oliver Parsnip And Apple Soup

1. First, get your pot hot, olive oil glistening. Throw in the onion. Stir it around until it softens, smells sweet—about 5 minutes. Garlic goes in next. One minute. Keep it moving so it doesn’t catch.
2. Now the real body—parsnips and apples. Dump them in. Thyme too. Salt, pepper. Stir like you mean it. It should already smell like something comforting is coming.
3. Pour in the broth. Turn the heat up until it bubbles like it’s impatient. Then calm it down. Medium-low. Lid half on. Let it sit and soften. 15 minutes or so. Don’t wander too far.
4. Turn off the heat. Blend time. If you’ve got an immersion blender, great. If not, a regular one works—but take it slow. Steam can turn soup into a rocket. Do it in shifts, crack the lid, cover with a towel. Trust me.
5. Cream goes in last. It’s not just richness—it’s velvet. If the soup’s gone cold while you’ve been wrangling your blender, warm it back up gently. Don’t let it boil. Just whisper heat.
6. Ladle it into bowls. Chives on top if you’re feeling generous or trying to impress someone.

Why I Love This Recipe

It’s one of those recipes that surprises you by being better than it has any right to be. I served it to some mates with crusty bread, and the room went quiet. That kind of quiet. It’s honest food. Plus, it’s easy. Like, minimal fuss but full-on reward.

Recipe Tips

• Use Granny Smiths. You want that sharpness to play against the sweet parsnips.
• Cut everything even-ish. Makes blending less of a nightmare.
• Go easy on dried thyme. It’s loud.
• If you’re using a blender-blender, don’t rush. The soup will wait.
• No cream, Try oat milk. Or don’t add anything. It’s still gold.

How To Store This Jamie Oliver Parsnip And Apple Soup

• Room temp: Only for a couple of hours, max. After that, fridge it or freeze it.
• In the fridge: Airtight container. 5 days. Gets better, like leftovers should.
• In the freezer: Yes, absolutely. Up to 3 months. Label it. You’ll forget what it is otherwise.
• Reheating: Stove’s best. Medium heat, slow and steady. Microwave works in a pinch. Oven? Only if you’re already using it.

Let’s Answer a Few Questions!

Can I make it vegan?
Yes. Just don’t add cream. Or use oat milk or coconut cream. Works fine.

What if I don’t peel the apples?
You’ll get texture. Not unpleasant, but not silky either.

Is it okay to use chicken broth?
Sure. It won’t be vegetarian anymore, but if that’s not an issue, go for it.

Do kids like it?
Weirdly, yes. It’s sweet, it’s smooth. They’ll eat it with bread or cheese toast.

Which blender do you use?
An old immersion one that smells vaguely like garlic. But it does the job.

Nutrition Facts (per serving)

• Calories: 148
• Carbs: 23g
• Protein: 1g
• Fat: 5.4g
• Sugar: 13g
• Fibre: 4g
• Sodium: 480mg

Try More Recipe:

• Jamie Oliver French Onion Soup
• Jamie Oliver Carrot And Leek Soup
• Jamie Oliver Carrot And Coriander Soup