Parsnip is not a root vegetable I would say I was very familiar working with. I couldn’t remember what it tasted like but I found this recipe in The Easy Kitchen Comfort Food cook book and immediately was curious about giving it a try. The taste reminds me of a muted carrot with a parsley spice. This soup is delicious and I would love to make it again around the Thanksgiving holiday.


Apple, Parsnip & Thyme Soup directly from The Easy Kitchen Comfort Food.


1 small onion, chopped

2 tablespoons olive oil

1 teaspoon mild curry powder

a few sprigs of fresh thyme

1lb parsnips (about 2-3), peeled and chopped

1 large tart cooking apple, peeled, cored and roughly chopped

5 cups chicken or vegetable stock

1 tablespoon unsalted butter

3 heaped tablespoons sour cream, plus extra to serve

Gluten free croutons, to serve (optional)

Salt and freshly ground black pepper


Put the onions, oil, curry powder and a good pinch of salt in a large saucepan. Cook gently over low heat until the onions are soft. Add the thyme, parsnips and apple and stir well. Cook for about 5 minutes, adding a little more oil if needed and stirring often. Add the stock and season to taste.

Simmer gently, uncovered for about 15-20 minutes, until the parsnips are soft. Put the soup in a blender, blend until smooth, then return it to the saucepan. Taste and adjust the seasoning if necessary.

Stir in the butter and 3 heaped tablespoons sour cream and mix well. Divide the soup between 4 bowls and top with croutons, if using. Add a spoonful of sour cream, and serve immediately.