Apple and parsnip soup

Total time: 40m
Preparation Time: 40m

For 4 people


Florian (FOOBY Team)

Nutritional Information

Contains 432 Kcal, 9g Protein, 36g Carbohydrates, 26g Fat


  • Soup
  • 1 tbsp butter
  • 500 g parsnips, cut into small pieces
  • 200 g leek, cut into rings
  • 2 apples, cut into small pieces
  • 1 star anise
  • 7 dl vegetable bouillon
  • 2 dl apple juice
  • 2 dl single cream for sauces
  • salt to taste
  • Garnish
  • 200 g carrots, cut into slivers approx. 1 mm thin
  • 50 g pumpkin seeds
  • oil for frying
  • 150 g raw beetroot, cut into slivers approx. 1 mm thin
  • 0.25 tsp salt
  • a little cress

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  • Soup

    Heat the butter in a pan. Sauté the parsnips, leek, apples and star anise for approx. 2 mins. Pour in the stock and apple juice, bring to the boil, cover and cook over a medium heat for approx. 15 mins. until soft. Remove the star anise. Puree the soup, add the single cream, gently heat through and add salt.
  • Garnish

    Toast the pumpkin seeds for approx. 3 mins. in a non-stick frying pan without any oil, remove. Heat a dash of oil in the same pan. Stir-fry the carrots for approx. 6 mins. over a medium heat, remove. Stir-fry the beetroot for approx. 6 mins. over a medium heat, remove, salt both. Serve the soup with the pumpkin seeds, carrots, beetroot and cress sprinkled on top.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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