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Student Suppers: Creamy Vegan Roast Parsnip & Apple Soup
This post was created in partnership with Appletiser. While autumn is the start of the year, December has Christmas in it and spring and summer bring with them a whole host of fantastic, bright new ingredients with them every year, I’ve always found January and February to be a bit of a culinary hinterland. Everything is all root vegetables and winter greens, and it is so horribly cold outside you want something warm and comforting when you get home every night, but still light, nourishing and perfect for a healthy eating kick after a bit of festive overindulgence. Enter my Creamy Vegan Roast Parsnip & Apple Soup.
This soup is so easy to make and so stupidly good for you. It only contains seven ingredients (including salt, pepper and rapeseed oil!) and gets it’s natural, sweet, earthy flavours from roasted parsnip and English Bramley apples. It freezes well if you want to make a bigger batch than just these two bowls and is one of those soups you want to customise with all the toppings. Here I’ve gone to town with drizzles of truffle oil and my best balsamic vinegar, and generous handfuls of crunchy fried sage leaves and pumpkin seeds.
This is my last post in my year long collaboration with Appletiser to bring you delicious, easy, mostly weeknight recipes that contain at least one portion of fruit and veg and no added sugar, just like a bottle of Appletiser! The theme of this collaboration was ‘Perfect Pairings’, which literally meant recipes that paired well with Appletiser (like this recipe is a perfect pairing – obviously – because it contains apples!) but I took it to mean recipes you could pair with Appletiser instead of wine to help me (and the rest of you) cut down on how much I was drinking on a weeknight.
This velvety, comforting parsnip and apple soup is naturally vegan and the natural sweetness of the parsnips are boosted by roasting, and the addition of British Bramley apples. Crispy fried sage, sunflower seeds, truffle oil and sherry vinegar are among my favourite toppings.
400g (14 oz) Parsnips, peeled and cubed
200g (7 oz) Bramley Apples, peeled and cubed
1 tbsp Rapeseed Oil
Freshly Ground Sea Salt & Black Pepper
550ml (1/2 quart) Hot Vegetable Stock
1/2 tsp Sherry Vinegar
Toppings (See Above)
Pre-heat the oven to 200 degrees (390 fahrenheit).
Spread the cubed parsnip and apple out across a large baking sheet and toss with the rapeseed oil and a generous amount of seasoning. Roast in the oven for 20 minutes or until the parsnip is tender and starting to go golden around the edges.
Transfer the roasted apple and parsnip to a saucepan, making sure to scrape up any burnt on bits. Add the hot vegetable stock and the sherry vinegar. Using a stick blender blend until velvety and season to taste.
Set the pan over a medium high heat to bring it up to piping hot before serving with your chosen toppings.
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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