A hearty soup to take you from autumn to winter with earthy parsnips and tangy apples perfectly combined. Warm spices add a delicate complexity and added nutritional yeast brings vitamin B12 for an all-round healthy meal.
I don’t know about where you are, but here in Leeds winter has firmly dug its heels in making me only have tastebuds for warm, hearty lunches. That means making up batches of soup over the weekend with some portions to keep me going through the week and some to save in the freezer. I’m not ashamed to admit that I liked this one so much I had it for four lunches in one week.
Sadly there are no apples left in my garden anymore so I picked up some big Bramley apples to use in this soup. The apple flavor really shines through and does add a slight tartness; if that’s not your thing you could swap one of the apples for an extra potato instead.
This could also be cooked in the slow cooker for around 8 hours on low or 4 on high. Head over to Pinterest for more inspiration on veggie winter warmers.
Ingredients:
500g parsnip, peeled and cut into small pieces
2 large cooking apples, peeled, cored and roughly chopped
2 medium potatoes, peeled and cut into small pieces
600ml hot vegetable stock
3tbsp white wine
2 cloves garlic, crushed
1/4 tsp turmeric
1/4 tsp ground all spice
1/4 tsp black pepper
1tbsp nutritional yeast (optional, I use Engevita)
Method:
1. Place the parsnip, potatoes and stock into a large pan. Bring to the boil over a medium high heat, cover and simmer for around 15 minutes.
2. Add the remaining ingredients (bar the nutritional yeast if you are using it) and simmer for a further 15-20 minutes until the vegetables have softened.
3. Remove from the heat and blend the soup until it is thick and creamy. Add additional stock/water if it is too thick.
4. Stir in the nutritional yeast and serve with crusty bread or roughly chopped croutons.
What is your go-to winter lunch?