Jamie Oliver Parsnip and Apple Soup is made with olive oil, yellow onion, garlic, parsnips, Granny Smith apples, fresh or dried thyme, salt, white pepper, vegetable broth, heavy cream, and optional chives. This creamy Parsnip and Apple Soup recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 6 people.
More Jamie Oliver Recipe:
- Jamie Oliver Chickpea Soup
- Jamie Oliver Butternut Squash And Sweet Potato Soup
- Jamie Oliver Roasted Red Pepper And Tomato Soup
🧡 Why You’ll Love This Parsnip And Apple Soup Recipe:
- Delicious Flavor: Jamie Oliver’s Parsnip and Apple Soup offers a delightful blend of sweet apples and earthy parsnips, creating a comforting and satisfying taste experience.
- Easy to Make: With just a few simple steps, this recipe is perfect for both beginner and experienced cooks alike, requiring minimal effort for maximum flavor.
- Versatile Dish: Whether enjoyed as a cozy meal on a chilly day or served as a starter for a dinner party, this soup is versatile and sure to please a crowd.
🍏 Jamie Oliver Parsnip And Apple Soup Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, peeled and diced
- 3 cloves garlic, minced
- 1 pound parsnips, peeled and cut into ¼-inch cubes
- 3 Granny Smith apples, peeled, cored, and cut into 1-inch pieces
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- ¾ teaspoon salt, or to taste
- ½ teaspoon white pepper
- 4 cups low-sodium vegetable broth
- ½ cup heavy cream
- Chopped chives for garnish (optional)
🍵 How To Make Jamie Oliver Parsnip And Apple Soup
- Start Cooking: Heat the olive oil in a large, heavy-bottomed pot over medium heat.
- Add Onions: Add the diced onion and cook, stirring often, until it is soft and translucent, about 5 minutes.
- Cook Garlic: Add the minced garlic and cook for 1 more minute, making sure not to let it burn.
- Add Parsnips and Apples: Put in the parsnips, apples, thyme, salt, and white pepper. Stir everything together well.
- Simmer the Soup: Pour in the vegetable broth. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer. Partially cover the pot and cook for about 15 minutes, or until the parsnips and apples are very soft.
- Blend the Soup: Turn off the heat. Carefully blend the soup with an immersion blender until it is completely smooth. If using a regular blender, blend the soup in batches, being careful as the soup will be hot.
- Add Cream: Stir in the heavy cream. If the soup has cooled too much, gently reheat it over low heat, but do not let it boil.
- Serve: Ladle the soup into bowls. If you like, sprinkle chopped chives on top as a garnish.
💭 Recipe Tips:
- Pick the Right Apples: Choose Granny Smith apples. They are sour and keep their shape when cooked, making your soup taste and look better.
- Cut Evenly: Make sure all pieces of parsnips and apples are the same size. This helps them cook at the same speed and makes your soup smooth.
- How Much Thyme to Use: Use less dried thyme than fresh because it’s stronger. This keeps the flavor nice and balanced.
- Be Safe When Blending: If you use a regular blender for hot soup, do it little by little. Open the lid a bit to let steam out and keep it safe with a towel on top.
- Adding Cream: Put cream in the soup after you stop cooking it. This stops the cream from going bad. Warm up the soup a little if it gets too cold, but don’t let it boil.
🥗 What To Serve With Parsnip And Apple Soup?
This creamy Parsnip and Apple Soup pair well with crusty bread, a green salad, roasted chicken, and steamed rice. It also can be served alongside grilled cheese sandwiches, buttered rolls, sautéed greens, and roasted potatoes.
🎚 How To Store Leftovers Parsnip And Apple Soup?
- Refrigerate: Let the soup cool down completely. Then, either keep it in the pot and cover with plastic wrap or pour it into an airtight container. It will stay good in the fridge for up to 5 days.
- Freeze: If you want to keep the soup longer, freeze it. Pour the cooled soup into a freezer-safe container. It can be frozen for up to 3 months. To eat, thaw it in the fridge the day before you want to reheat it.
🥵 How To Reheat Leftovers Parsnip And Apple Soup?
- In The Oven: Heat the oven to 350°F (175°C). Put the soup in an oven-safe dish and cover it with a lid or aluminum foil. Warm it up for about 20-25 minutes, until it’s hot throughout.
- In The Microwave: Pour the soup into a microwave-safe bowl and cover it with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring once to make sure it heats evenly.
- On The Stovetop: Pour the soup into a saucepan and heat it over medium heat. Stir occasionally, and let it heat up for about 5-10 minutes, or until it’s hot all the way through. Be careful not to let the soup boil, especially if it contains cream, as this could cause it to separate.
FAQ’S:
What Herbs Can I Use In Parsnip And Apple Soup?
Thyme is great in this soup, but you can also try sage, rosemary, or parsley. These herbs make the soup smell wonderful and add extra flavor.
What If My Soup Is Too Thick Or Too Runny?
If your soup is too thick, add a bit more broth or water until it’s just right. If it’s too runny, let it cook a bit longer on medium heat to thicken up. You can also blend in more cooked parsnips or a potato to make it thicker.
Can I Use Different Apples?
Yes, you can use other kinds of apples such as Braeburn, Pink Lady, or Honeycrisp apples.
More Jamie Oliver Recipe:
- Jamie Oliver French Onion Soup
- Jamie Oliver Carrot And Leek Soup
- Jamie Oliver Carrot And Coriander Soup
Jamie Oliver Parsnip And Apple Soup Nutrition Fact:
- Calories: 148cals
- Total Fat: 5.4g
- Saturated Fat: 2.7g
- Trans Fat: 0g
- Monounsaturated Fat: 0g
- Polyunsaturated Fat: 0g
- Total Carbs: 0g
- Net Carbs: 0g
- Dietary Fiber: 0g
- Total Sugars: 13g
Jamie Oliver Parsnip And Apple Soup
Description
Jamie Oliver Parsnip and Apple Soup is made with olive oil, yellow onion, garlic, parsnips, Granny Smith apples, fresh or dried thyme, salt, white pepper, vegetable broth, heavy cream, and optional chives. This creamy Parsnip and Apple Soup recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Start Cooking: Heat the olive oil in a large, heavy-bottomed pot over medium heat.
- Add Onions: Add the diced onion and cook, stirring often, until it is soft and translucent, about 5 minutes.
- Cook Garlic: Add the minced garlic and cook for 1 more minute, making sure not to let it burn.
- Add Parsnips and Apples: Put in the parsnips, apples, thyme, salt, and white pepper. Stir everything together well.
- Simmer the Soup: Pour in the vegetable broth. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer. Partially cover the pot and cook for about 15 minutes, or until the parsnips and apples are very soft.
- Blend the Soup: Turn off the heat. Carefully blend the soup with an immersion blender until it is completely smooth. If using a regular blender, blend the soup in batches, being careful as the soup will be hot.
- Add Cream: Stir in the heavy cream. If the soup has cooled too much, gently reheat it over low heat, but do not let it boil.
- Serve: Ladle the soup into bowls. If you like, sprinkle chopped chives on top as a garnish.
Notes
- Pick the Right Apples: Choose Granny Smith apples. They are sour and keep their shape when cooked, making your soup taste and look better.
- Cut Evenly: Make sure all pieces of parsnips and apples are the same size. This helps them cook at the same speed and makes your soup smooth.
- How Much Thyme to Use: Use less dried thyme than fresh because it’s stronger. This keeps the flavor nice and balanced.
- Be Safe When Blending: If you use a regular blender for hot soup, do it little by little. Open the lid a bit to let steam out and keep it safe with a towel on top.
- Adding Cream: Put cream in the soup after you stop cooking it. This stops the cream from going bad. Warm up the soup a little if it gets too cold, but don’t let it boil.
Jamie Oliver Parsnip And Apple Soup