Nigel Slater Parsnip And Apple Soup

The first time I made this soup I was mostly trying to use up things that were about to go soft — a couple of parsnips, an apple that had seen better days, and the last bit of milk that was probably on the edge. Didn’t expect much, but it turned out way better than it had any right to.

Nigel Slater really knows his way around a winter vegetable. This soup is one of those sneaky recipes that sounds fancy but is dead easy. Mostly just chopping, chucking it in a pot, and blending the whole thing at the end. And it smells amazing — like comfort and a bit of a fresh start at the same time.

Why You’ll Love It

• Surprisingly sweet and earthy
• No cream, but still velvety
• Basically one pot and one blender — that’s it
• Good reason to use up parsnips (and apples that look sad)
• Feels a bit posh without being effort

Ingredients

25g butter
1 tbsp sunflower oil
2 onions — chopped, not fussy
600g parsnips — peeled if you’re in the mood
2 garlic cloves — crushed or smashed
600g Bramley apples — peeled and chunked
1 litre veg or chicken stock (homemade if you’re being impressive)
150ml milk
Salt & pepper

I once used leftover roast parsnips. Didn’t blend as smooth, but flavour was fantastic.

How to Make Nigel Slater’s Parsnip and Apple Soup

Start with the pot
Butter and oil go in first. Medium heat. Add onions and parsnips. Let them cook for a bit — 15 minutes-ish. Doesn’t need babysitting. Stir if you remember.

Apples and garlic go in
Stir again. Cook for maybe two more minutes. I got distracted once here and let them sit longer — honestly, caramelised apple smells unreal.

Pour in the stock
Bring it to a boil, then down to a simmer. Let it bubble gently for 20 minutes, give or take. Poke the parsnips with a spoon — if they give, you’re golden.

Blend the lot
Off the heat, season it. Blend until smooth. A stick blender is easiest, but I’ve tipped it into a big jug blender before. Messy, but it worked.

Add milk to loosen
Not too much at first — it’s easy to thin but annoying to fix if it goes too runny. Stir it in and taste again. Add more salt or pepper if needed.

Common Mistakes and How to Dodge Them

Why is it weirdly sweet?
Could be the apples — Bramleys are best. Sweet eating apples will make it fruitier. Add lemon if that happens.

Grainy texture?
Probably undercooked parsnips. They need to be very soft or they won’t blend properly.

Too thick?
Just add milk or a bit more stock until it pours how you want.

Too thin?
Simmer it uncovered for a few minutes or just accept it and call it “light and brothy.”

Storage and Reheating

Fridge:
Cool fully, then store for up to 3 days in a sealed tub.

Freezer:
Ladle it into bags or containers. Freeze flat if space is tight. Lasts up to 3 months.

Reheating:

• Stove: Gentle heat, stir often. Add milk if it thickened in the fridge.
• Microwave: Works fine, just pause to stir.
• Oven: Not my first choice, but you could use a dish with foil if that’s your only option.

Frequently Asked Questions

Can I swap out Bramley apples?
Yes, but expect a sweeter result. A bit of cider vinegar or lemon helps balance it out.

Can I make this soup spicy?
Sure. Add a pinch of chilli flakes or cayenne with the garlic.

What if I don’t have milk?
Use oat milk, cream, or even just a bit more stock. The milk just softens the edge.

Can I use this as a pasta sauce?
Funny you ask — I’ve done that. Stirred into penne with parmesan. Bit weird, but oddly good.

Nutrition Facts (Per Serving)

Calories: ~303
Carbs: 58g
Fiber: 12g
Sugar: 19g
Protein: 8g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 6mg
Sodium: 444mg