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View from above of bowl of soup on wooden board with apples and herbs beside.
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5 from 7 votes

Slow Cooker Curried Parsnip and Apple Soup

A mildly spiced curried parsnip soup sweetened with apple, ideal for autumn and winter as a winter warmer
Course Soup
Cuisine Slow Cooker
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 4
Calories 148kcal
Author Lucy Allen | BakingQueen74

Equipment

Ingredients

  • 1 medium onion sliced
  • 550 g 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 approx boiling water from the kettle
UK Measurements - US Measurements

Instructions

  • Prepare the vegetables and then place all of the ingredients in your slow cooker pot.
    1 medium onion, 550 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

Serve with
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.

Nutrition

Calories: 148kcal | Carbohydrates: 34g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 357mg | Potassium: 622mg | Fiber: 8g | Sugar: 13g | Vitamin A: 37IU | Vitamin C: 28mg | Calcium: 68mg | Iron: 2mg