There’s nothing better on a chilly day than a bowl of slow cooker parsnip soup. Naturally sweet, lightly spiced, and super creamy, this soup is effortless to make – just pop everything in the slow cooker and let it work its magic. The apple adds a subtle sweetness that perfectly balances the earthy parsnips, making it a comforting, family-friendly dish ideal for a light meal.
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Recipe Inspiration
My easy curried parsnip soup recipe was inspired by a parsnip and apple soup I had for lunch a few years ago at RHS Wisley which is near where I live, in one of the cafes. It had a delicate sweet flavour.
I decided to pep mine up a bit by adding cumin, which goes so well with root vegetables, adding a nice curried flavour.
In a bid to stave off the autumn and winter germs, I am currently packing as many vegetables into our meals as possible. Soup is great for this, I always use up those limp vegetables at the back of the fridge in a big pot of soup that will last the week.
Using your slow cooker to make soup is great as it can still be ready for lunch time and you can even pop out while it is bubbling slowly away. I cook my soup on high and in around 2 hours it is ready, which is great when you are busy.
Ingredients needed
Here are the ingredients you’ll need for the recipe to use as a checklist (quantities are in the recipe card below).
- parsnips – adds natural sweetness, creaminess when blended, and a lovely earthy flavour.
- Bramley (cooking) apple, or eating apples (Granny Smith or tart variety) – brings a subtle tangy sweetness that balances the earthiness of the parsnips.
- cumin – adds gentle heat, spice, and a fragrant note that elevates the soup.
- onion – adds depth and a mild savoury base flavour to the soup.
- vegetable stockpots/stock cubes
- salt and pepper – enhances the natural flavours and elevates the dish.
How to Make Slow Cooker Parsnip Soup
It couldn’t be easier to whip up a pot of soup in your slow cooker.
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this creamy slow cooker parsnip and apple soup recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step 1. Peel and chop the vegetables (onion, apple, parsnips) and put them in the slow cooker pot.
Step 2. Make up the vegetable stock with boiling water, and add this, your cumin and seasoning to the pot.
Step 3. Cook on high for 2-3 hours (if you start in the morning it can be ready for lunch!) or on low for 7-8 hours.
Step 4. Blend before serving to your preferred consistency. I love smooth soup! For extra smooth soup I recommend using a power blender.
Tip! When making soup in a slow cooker you don’t need to reduce the amount of liquid for slow cooking as you do with something like a casserole. So just make sure you use plenty of vegetables, as per the quantities in the recipe, to ensure a nice thick soup.
Garnish with some chopped herbs, cracked black pepper and some crushed chilli flakes, if you like. You can also swirl through a little cream if desired.
Pairing
Soda bread or wholemeal bread rolls go so well with soup. Or wholemeal focaccia is great for a special occasion.
Freezing
Freeze in tubs or soup freezer bags for up to three months.
More soups
For more soup ideas, check these out:
- Slow cooker carrot and coriander soup
- Slow cooker tomato soup
- Slow cooker sweet potato soup
- Slow cooker leek and potato soup
- Homemade pea and ham soup from Casa Costello
- Creamy pumpkin soup from Hungry Healthy Happy
- Ribollita – hearty Tuscan soup from Supergolden Bakes
- Vegan leek and potato soup from Planet Veggie
Recipe
Slow Cooker Parsnip Soup (with Apple)
Ingredients
- 1 medium onion sliced
- 600 g (1⅓ lb) parsnips peeled and chopped
- 1 large Bramley cooking apple peeled, cored and chopped, or 2 eating apples
- 2 vegetable stock pots (or stock cubes)
- salt and pepper to taste
- 2 tsp cumin
- 1.5 litre (6 cups) approx boiling water from the kettle
Equipment
Instructions
- Prepare the vegetables and then place all of the ingredients in your slow cooker pot.1 medium onion, 600 g parsnips, 1 large Bramley cooking apple, 2 vegetable stock pots (or stock cubes), salt and pepper, 2 tsp cumin, 1.5 litre approx boiling water from the kettle
- Cook on high for 3 hours (or on low for 6-8 hours) and then blend using a hand blender before serving.
Notes
I’m joining in the new linky from Corina from Searching for Spice called Cook Once Eat Twice. Soups are perfect for cooking up and eating over a few days, as we did with this soup.
Jenny says
Just made this for the 2nd time. It is sooooo easy and delicious.
Thank you
bakingqueen74 says
Hi Jenny, that’s awesome! This is on my meal plan too this week.
HedgeComber says
I bet that sweetness shines through Lucy, great recipe. Thanks so much for sharing with the Tea Time Treats linky party, so feel free to come and see what everyone else shared too 🙂
Janie x
efwalt says
I love the addition of apple in this recipe ! I really think it makes it. Great suggestion Lucy.
Angela / Only Crumbs Remain says
This sounds so delicious Lucy especially with the addition of the cumin – it must have smelt amazing.
Angela x
Urvashi Roe says
I have never made anything in a slow cooker. How fabulous that all you do is bung all the ingredients in?!
bakingqueen74 says
It is the best thing ever!
Kathleen says
What is a vegetable stock pot?
bakingqueen74 says
The liquid melt stock pots you can get at the supermarket are what I used here, can also use stock cubes
Diana says
That’s an interesting combo! I need to make more soups in my slow cooker, and I add cumin to almost every soup I make!
bakingqueen74 says
Cumin is just great in soup isn’t it 😀
Ceri @Natural Kitchen Adventures says
I don’t use my slow cooker enough, so simple yet so delicious! I personally love celeriac and apple as a combo, but since I love parsnip then I’m sure I’d love this too!
bakingqueen74 says
Haven’t cooked celeriac in a while, will have to get some!
Corina says
Cumin is one of my favourite spices and this soup sounds so tasty. I love my slow cooker at the moment and need to make more soups in it too. Thank you for linking up with Cook Once Eat Twice!
bakingqueen74 says
Thanks Corina!
Johanna @ Green Gourmet Giraffe says
apple and parsnip is a lovely autumnal soup – I love using up whatever is about in soups because it is just more flavour!
bakingqueen74 says
I agree, lots of root veg and squash soup going on here right now
Helen at Casa Costello says
Mmm I bet this tasted wonderfully comforting – Cumin is so underused in cooking. Thanks so much for the mention – some great soups here x
Cathy @ Planet Veggie says
I love parsnip soup (it’s the only way I can eat parsnips). I usually put chili powder in mine, but I’m going to give cumin a go.