Jamie Oliver Parsnip And Apple Soup Recipe [GUIDE]

Jamie Oliver’s Parsnip and Apple Soup is not your average soup. It’s a smooth, velvety blend of sweet apples and nutty parsnips, balanced with warm spices like cumin and a kick of ginger. The idea is simple: take two humble ingredients, throw in a few aromatics and let the flavors transform into something rich, warm and layered.

This isn’t just soup for the sake of soup. it’s got soul. It’s ideal for chilly evenings, a light lunch or a smart starter for a dinner party. In true jamie fashion, it’s rustic, unfussy and full of heart.

Jamie Oliver Parsnip And Apple Soup Recipe

Ingredients Needed

Here’s what you’ll need to bring this soup to life. Nothing fancy. Just good, honest stuff:

• Olive oil – for the base; go for extra virgin if possible.
• Butter – adds richness and rounds out the spice.
• 1 large onion – peeled and chopped.
• 2 cloves of garlic. peeled and minced.
• 1 thumb-sized piece of ginger – grated.
• 1 tsp ground cumin. adds warmth and a bit of depth.
• 6 parsnips – peeled and chopped.
• 2 apples – Granny Smiths work great for their tartness. Peeled, cored, chopped.
• 1 litre vegetable or chicken stock. go homemade if you’re up for it.
• Sea salt & black pepper. season to taste.
• Optional: a drizzle of cream or a handful of crispy croutons for topping.

Equipment Needed

Nothing too high-tech here. This soup keeps it simple:

• Large pot or Dutch oven. for sautéing and simmering.
• Wooden spoon or spatula – for stirring.
• Lid – to cover the pot while the soup simmers.
• Blender or immersion blender. to purée it smooth.
• Chopping board and knife. for prepping everything.
• Peeler – for the parsnips and apples.

If you’ve got a decent kitchen knife and a blender, you’re good to go.

How To Make Jamie Oliver’s Parsnip And Apple Soup

Here’s where the magic happens. Let’s break it down:

1. Start with the base

   In your pot, heat a splash of olive oil with a knob of butter over medium heat. Once the butter’s melted, toss in your chopped onion. Let it soften for about 10 minutes. don’t rush this step. You want them soft, not browned.

2. Add the aromatics

   Stir in the garlic, ginger and cumin. The smell at this stage is incredible. Let it cook for about 2 minutes, just until everything’s fragrant.

3. Pile in the parsnips and apples

   Add them to the pot and stir well so everything’s coated with that spiced butter and oil. Give it a minute or two.

4. Pour in the stock

   Add enough stock to just cover everything. Bring it to a boil, then reduce the heat. Cover and simmer for about 30-35 minutes, until the parsnips are soft enough to mash with a spoon.

5. Time to blend

   Carefully transfer everything to a blender (or use an immersion blender right in the pot). Blitz it until smooth. If it’s too thick, add a bit more stock or hot water.

6. Taste and adjust

   Season with salt and pepper. If you like a creamier texture, stir in a dash of cream at the end.

7. Serve hot

   Ladle into bowls and finish with a swirl of cream, a scattering of herbs or some crispy croutons. Or keep it plain. it’s delicious either way.

What I Learnt

A few surprises came up while making this:

• Parsnips are seriously underrated. When roasted or simmered, they get nutty and sweet. Way more flavorful than potatoes in soup.
• Apples don’t make it too sweet. I was worried at first but they actually balance the parsnip’s richness perfectly. Just enough tartness to cut through.
• Ginger + cumin = amazing combo. These spices add an earthy warmth without overpowering the main ingredients.
• Texture matters. Blending it until silky smooth really elevates it. You get that creamy mouthfeel without needing tons of cream.

Also, prepping ahead helps. This soup reheats beautifully. In fact, it tastes even better the next day.

Recipe Tweaks For Jamie Oliver’s Parsnip And Apple Soup

Jamie’s parsnip and apple soup is already a gem-sweet, earthy and just a little tangy. But let’s be honest: recipes are just starting points. You can tweak this one in all kinds of ways, depending on what you like or what’s hanging out in your fridge.

1. Spice it up.

Jamie’s version is mellow, smooth and comforting. But if you want a little heat or complexity, think about spices.

• A pinch of ground cumin gives it warmth.
• Curry powder or garam masala adds an Indian twist.
• Fancy a kick? Chili flakes or a dash of smoked paprika do wonders.

2. Add garlic.

Jamie often keeps it clean with just onions or shallots but honestly? A couple cloves of garlic sautéed with the onions bring a nice savory depth. If you roast the garlic first, even better-sweet and nutty.

3. Try different apples.

Granny Smiths are usually the go-to-they’re tart and hold up well. But sweeter apples like Gala or Honeycrisp can change the soup’s vibe entirely. More dessert-like but not too much. Want a rustic edge? Leave the skins on and strain later.

4. Swap the cream.

Jamie sometimes finishes with cream or a swirl of crème fraîche. But you can skip dairy altogether.

• Coconut milk adds a subtle tropical note and keeps it vegan.
• Cashew cream (just blended soaked cashews with water) gives it body and richness.
• Even a drizzle of olive oil can do the trick.

5. Make it chunkier.

Instead of blitzing it super smooth, try blending just half. Leave some parsnip chunks intact. it’s heartier and feels more like a full meal than a starter.

6. Add crunch or garnish.

Texture makes a difference. Try topping it with:

• Toasted pumpkin seeds
• Crispy pancetta
• Crumbled blue cheese
• A handful of microgreens or fresh parsley
• Even apple matchsticks for a fresh contrast

Storage Tips For Leftovers

Soup leftovers? You’re in luck. This soup gets better after a day or two as the flavors deepen.

Fridge it

Let the soup cool completely before storing. Transfer to an airtight container and pop it in the fridge. It’ll keep for up to 4 days. Just stir well when reheating, since some separation can happen.

Freeze it

Parsnip and apple soup freezes like a dream.

• Use freezer-safe containers or heavy-duty zip bags (lay them flat for easier storage).
• Label with the date. you’ll forget, trust me.
• It’ll keep for up to 3 months.

Reheating tips:

Gently warm it on the stovetop over low heat. If it’s too thick, add a splash of water or veggie stock. Avoid boiling if you’ve added cream. it can split.

What To Eat With Jamie Oliver’s Parsnip And Apple Soup?

Soup on its own can be cozy. But pair it right and suddenly it’s a full-on feast.

1. Crusty bread or focaccia

A thick slice of sourdough, rubbed with a little garlic and olive oil, toasted till golden? Perfect for dunking. Or go rustic with a hunk of seeded rye.

2. Cheese toasties or grilled cheese

Go melty. Think mature cheddar, stilton or brie between buttery slices of bread. The creaminess against the sweet soup is divine.

3. Herby salads

Try a salad with peppery greens like arugula, shaved fennel and a light vinaigrette. A good counterbalance to the soup’s sweetness.

4. Roasted veggies

Carrots, Brussels sprouts or even cauliflower, tossed in olive oil and roasted till caramelized, make a great side.

5. Savory scones or muffins

Think rosemary and cheddar scones or spiced cornbread muffins. They soak up the soup and add a bit of bite.

6. Something pickled

Pickled onions or gherkins can break up the richness and bring in acidity. Just a little on the side goes a long way.

FAQs

What Type Of Apple Is Best For Jamie Oliver’s Parsnip And Apple Soup?

A tart apple like Granny Smith works great. It balances the sweetness of the parsnips.

Can I Make Jamie Oliver’s Parsnip And Apple Soup Vegan?

Yes! Just swap the butter for olive oil and use vegetable stock instead of chicken stock.

How Can I Thicken Jamie Oliver’s Parsnip And Apple Soup?

If it’s too thin, you can blend it longer or add a small potato to give it extra creaminess.