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As the leaves turn crisp and the days grow shorter, nothing says autumn in Britain like a warming bowl of soup. This recipe combines roasted parsnips and tart apples for a sweet-savory depth, lifted by a gentle touch of Greenfields Ground Nutmeg. The result is silky smooth and aromatic, the perfect partner for crusty bread by the fire.
Prep time: 15 minutes
Cook time: 40 minutes
Total: 55 minutes
600g parsnips, peeled and chopped
2 apples (Bramley or similar), peeled, cored, and chopped
1 onion, diced
2 tbsp olive oil
1 tsp Greenfields Ground Nutmeg
½ tsp Greenfields Ground Cinnamon
1 litre vegetable stock
150ml double cream (optional for richness)
Sea salt and cracked black pepper (to taste)
Fresh parsley, chopped (to garnish)
Preheat oven to 200°C (fan 180°C).
Toss parsnips and apples with olive oil, half the nutmeg, and a little salt. Roast for 25 minutes until golden and tender.
Meanwhile, soften the onion in a large pot with a splash of oil. Add the roasted parsnips and apples.
Pour in the stock, add remaining nutmeg and cinnamon, then simmer for 10–15 minutes.
Blend until smooth using a stick blender. Stir in cream if desired, and season with salt and pepper.
Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread.
Calories: 210 kcal
Fat: 7g
Carbohydrates: 32g
Protein: 4g
Fibre: 8g
Salt: 0.7g
This soup tastes like autumn in a bowl
The ingredients used in this recipe could also be used to create…
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