• 2 tsp olive oil
  • 1 large onion, chopped
  • 700 g parsnips, peeled and roughly chopped
  • 250 g potatoes, peeled and roughly chopped
  • 2 Braeburn apples, peeled and roughly chopped
  • 0.5 tsp dried rosemary
  • 2 very low-salt vegetable stock cubes
  • 250 ml whole milk


  1. 1

    Heat the oil in a large saucepan, add the onion and cook for 5 minutes or until soft. Add the parsnips, potatoes, apples and rosemary and stir to heat through. Make up 1 litre of stock and pour into the saucepan. Bring to a simmer. Cover and cook for 25 minutes or until the vegetables are tender.

  2. 2

    Use a hand blender to purée the soup until velvety smooth. Stir in the milk and heat through. Set aside half of the soup for freezing.

Nutritional Details

Each serving provides
  • Energy 444kj 106kcal 5%
  • Fat 2.4g 3%
  • Saturates 0.8g 4%
  • Sugars 8.2g 9%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 176kj/42kcal

Each serving provides

16.1g carbohydrate 3.8g fibre 3.1g protein

Also in these Scrapbooks

Back to top