Katie Bryson

Parsnip Apple Peanut Butter Soup

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This thick and creamy soup is bursting with parsnips and apple – an earthy and sweet combination which matches beautifully with the peanut butter, and the cool weather!

This isn’t some flimsy soup – it will fill you up plus you’re getting a great vegetable fix along with an energy boost to help see you through the frenzy of upcoming holiday festivities.

Prep time: 10 minutes
Cook Time: 1 hour and 15 minutes
Total time: 1 hour and 25 minutes
Yield: 6 bowls
Storage: Cool and keep in the fridge for 3 days, or freeze for up to 3 months.

Parsnip Apple Peanut Butter Soup

Ingredients

Parsnip Apple Peanut Butter Soup Ingredients - Peanut Butter & Co. Old Fashioned Smooth Peanut Butter

About 3 tablespoons/40g butter
splash olive oil
2 medium onions, chopped
2 cloves garlic, crushed
4-5 medium parsnips, peeled and cut into small chunks
1 large cooking apple, peeled, cored, and cut into small chunks
5 cups/1.2 liters vegetable stock
3 tablespoons Old Fashioned Smooth peanut butter

To garnish
6 strips bacon
Creme fraiche
Small handful flat-leaf parsley, chopped

Procedure

1. Heat the butter and olive oil in a large saucepan until the butter has melted. Add the onions and soften gently for 5 minutes. Add the crushed garlic and cook for a further 2 minutes.

Parsnip Apple Peanut Butter Soup - Add the onions and soften gently for 5 minutes

2. Add the chunks of parsnip and apple, season and give it a good stir and then pour in the vegetable stock. Simmer uncovered over a gentle heat for 1 hour, stirring occasionally.

Parsnip Apple Peanut Butter Soup - pour in the vegetable stock

Parsnip Apple Peanut Butter Soup - Simmer uncovered over a gentle heat for 1 hour stirring occasionally

3. Meanwhile in a non-stick frying pan cook the bacon in a little oil until crisp, drain on kitchen paper, and then crumble into small pieces.

4. Remove the large saucepan from the heat, and allow to cool a little. Stir in the peanut butter and then puree mixture with an immersion blender until smooth. Check the seasoning and peanut butter levels and adjust according to taste.

Parsnip Apple Peanut Butter Soup - puree mixture with an immersion blender until smooth

Parsnip Apple Peanut Butter Soup - Check the seasoning and peanut butter levels and adjust according to taste

5. Divide into six bowls and swirl with a little creme fraiche, then scatter with the crispy bacon and chopped flat-leaf parsley. Serve with warm buttered crusty rolls.

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11 Responses to Parsnip Apple Peanut Butter Soup

  1. Dandi D says:

    I always like to have some orange veggies in my soup, like carrots or sweet potatoes.

  2. Kristine says:

    I agree with Dandi about carrots. I think some celery or zucchini would be good too.

  3. Jennifer says:

    Spinach or kale

  4. Carol says:

    I would add cauliflower, keep the lovely pale color and bump up the nutrition.

  5. Jessica says:

    Butternut squash!

  6. Kelli says:

    I’d add kabocha.

  7. Amber says:

    I gotta go with the sweet taters and if I could add some beans – garbanzos would be tasty!

  8. Jessica says:

    Acorn squash!

  9. Mary Stella says:

    I would add some greens. Kale, spinach, even collards. The soup needs a little herbaceousness!

  10. Marisa says:

    butternut squASH

  11. Amy P says:

    I think carrots would be good.

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Parsnip Apple Peanut Butter Soup