Parsnip, Apple & Walnut Soup

parsnip apple and walnut soup recipe

As we charge into the winter months full speed ahead it’s often a time of year where I find many people are more likely to comfort eat after a hard day at work and chill out in front of the TV instead of being outside and active.

So with that in mind this recipe was put together to both warm you up and give you the energy to get out, whether that’s a visit to the gym or a brisk walk around the block something is often better than nothing for bucking the winter hibernation trend.

Prep Time – 5-7 minutes Cooking Time – 30 minutes

Ingredients:

  • 3 Parsnips
  • 1 Potato (Medium Sized)
  • 1/2 Onion
  • 2 Apples
  • 1.2 Litres Organic Vegetable Stock
  • Walnuts (Large Handful)
  • Butter (1 1/2 Knobs)
  • Fresh Rosemary (2 Sprigs)
  • Unrefined Rock Salt (1/2 tsp)
  • Black Pepper (1 tsp)

We start with a little preparation work, for this recipe you’ll need 1 large deep sided pan.

Using a sharp knife take both the top and bottom off your Parsnips then chop into 1/2 cm pieces.

When done do the same with your Potato. As for the Apples you’ll want to slice these down the middle then into 1/4 before removing the stalks and seeds, after this chop up again into 1/2 cm pieces.

Having removed the skin from your Onion slice finely before chopping into small pieces.

Take your pan and place it onto the hob – set to a medium heat adding 1 Knob of Butter and allowing to begin melting. As your Butter is melting add the Onion, Potato & Parsnips.

Leave them to soften for around 10 minutes, stirring occasionally so they don’t stick or burn.

Whilst this is cooking boil a kettle of water and add to a measuring jug 1.2 litres, to this add 2 Organic Vegetable Stock Cubes, mixing for a short while.

As the vegetables are still softening take your Rosemary and peel from the stem, continuing to finely chop up with a sharp knife, set aside as you’ll add this soon.

Now it’s time to chop up the Walnuts, again using a sharp knife chop them into small pieces and leave to one side for now.

After around 10 minutes add the chopped Apples and Rosemary to the pan before gently pouring in the Vegetable Stock. Give it all a good mix then bring the heat to a gentle simmer, placing a lid onto the pan and leaving for around 20 minutes.

During the last 10 minutes of cooking time take a small frying or saucepan place on the hob over a gentle heat, add 1/2 Knob of Butter and allow to melt, to this add your chopped Walnuts and toast them slightly until a golden brown colour is reach, when done remove from the heat and empty the Walnuts onto kitchen towel to soak up any excess oil.

Now your soup should be ready to blend together. Using either a handheld stick blender or ladle your mix into a worktop blender and mix until a smooth consistency is reached.

Serve your soup with a sprinkling of toasted Walnuts.

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This recipe should make around 4 portions so works as a great option for lunch the following day – to make more simply increase the ingredient quantities appropriately.

I personally like to double the amounts and freeze this in batches ready for those days when time isn’t on your side.

You can learn more about the batch cooking process by reading The Complete Guide To Healthy Meal Prep

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