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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
Keyword
parsnip
Prep Time
5
minutes
Cook Time
3
hours
Total Time
3
hours
5
minutes
Servings
4
Calories
148
kcal
Author
Lucy Allen | BakingQueen74
Equipment
large oval slow cooker
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. 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:
148
kcal
|
Carbohydrates:
34
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
357
mg
|
Potassium:
622
mg
|
Fiber:
8
g
|
Sugar:
13
g
|
Vitamin A:
37
IU
|
Vitamin C:
28
mg
|
Calcium:
68
mg
|
Iron:
2
mg