Slow Cooker Parsnip Soup (with Apple)
A creamy slow cooker parsnip soup sweetened with apple and with warming spices, simple and delicious.
Servings 4
Calories 158kcal
Equipment
Ingredients
- 1 medium onion sliced
- 600 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
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
Cook's notes
The quantity of parsnips given should be the amount once peeled, not before peeling.
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.
Slow cooker size
I make this recipe in a 3.5 litre slow cooker.
Nutrition
Calories: 158kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 377mg | Potassium: 669mg | Fiber: 9g | Sugar: 13g | Vitamin A: 38IU | Vitamin C: 30mg | Calcium: 84mg | Iron: 2mg