In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen


Parsnip and Apple Soup 

Homemade Soup


Hello everyone,

Sharing with you all this week is a recipe for a delicious homemade soup. My kind of food as I truly believe you cannot beat a homemade soup for good health, versatility and ease. The recipe is Parsnip and Apple Soup accompanied with cheesy bread croutons. A delightful soup with a tangy sweetness of apple and creamy blend of parsnip. 

Enjoy!

Jules x

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Serves 6 | Preparation time: 20 minutes | Cooking time: 40 minutes | Oven Temperature: 200C


INGREDIENTS

Soup 

  • 60g butter – or 1 tbsp olive oil 
  • 1 garlic clove – chopped 
  • 1 tsp ginger – grated 
  • 600g parsnips – peeled and cut into chunks 
  • 1 large apple – skin on, cut into chunks 
  • Pinch of dried red chilli – optional 
  • 1 litre stock – chicken, vegetable or water 

Cheesy bread croutons 

  • 3 thick slices bread – cut into 2.5cm cubes 
  • 1 tbsp olive oil 
  • 55g cheddar cheese – grated 

Garnish 

  • Greek yoghurt 

INSTRUCTIONS

1. Make soup 

Melt butter in a heavy-based saucepan over a medium heat.

Add the garlic and parsnips and fry for 4–5 minutes, stirring occasionally, until coloured.

Add the chilli and fry for 1 minute. 

Pour in the stock, stir and bring to a simmer.

Cook with the lid on for 12–15 minutes, or until the parsnips are tender. 

2. Make cheesy croutons 

Place the bread on a baking tray in a single layer and drizzle with the oil.

Sprinkle over the cheese, if using, and season with salt and pepper.

Bake for 5–10 minutes, or until crisp and golden. 

3. Assemble 

Remove the soup from the heat and blitz with a stick blender until smooth.

Season to taste with salt and pepper.  

4. Serve!

Ladle up the soup topped with a generous dollop of Greek yoghurt and a handful of cheesy croutons. 


JULES TIPS:

If using young, recently harvested parsnips then no need to remove the outer skin.

I recommend to use all the apple also – skin on and pips.