Saved recipes | | Register | Welcome!
(17 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

My Recipe Book | What is this?

Parsnip soup

Print Page
Apple and parsnip soup
  • Serves: 6

  • Prep time:

    Includes processing the ingredients once cooked
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price


Woman's Weekly recipe Delicious parsnip soup with the slightly sweet tang of apple. Add in the sage and the cream and you have a comforting version of classic parsnip soup


  • 30g (1oz) butter
  • 1 onion, peeled and sliced
  • 650-700g (1lb 7oz-1lb 9oz) parsnips, peeled and sliced
  • 1 large cooking apple (about 300g/10oz), peeled and sliced
  • 1.25 litres (2 pints) vegetable stock
  • About 24 sage leaves
  • 142ml pot single cream
  • Salt and freshly ground black pepper
To serve:
  • 2 tablespoons olive oil
  • 12 small slices brown bread

Nutritional information

Each portion contains:

  • Calories304
  • Fat15.0g
  • Saturates6.5g

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

To freeze this parsnip soup, before adding cream, freeze in a plastic container for up to 2 months. Heat as from Step 4.


  1. Put the butter, onion, parsnips and apple in a large pan. Cover and cook gently for 10 minutes, stirring occasionally.
  2. Stir in stock, add 4 sage leaves. Bring to the boil, cover and simmer for about 40 minutes, until the parsnip is soft enough
  3. Take sage leaves out. Spoon the soup mixture into a blender or food processor and whizz.
  4. Pour the soup back into the pan and reheat gently with the cream. Check the seasoning.
  5. Meanwhile, heat the oil in a small frying pan. Add a few sage leaves at a time, let them sizzle, then remove with tongs and drain them on kitchen paper. Quickly fry the bread in the sage-flavoured oil. Drain the croûtes on kitchen paper.
  6. Ladle the parsnip soup into bowls, place 2 croûtes on top, garnish with a few sage leaves and sprinkle with freshly ground black pepper.

Average rating

  • 3
(17 ratings)

Rate this

What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

comments powered by Disqus

Latest recipe videos

Video index
Receive our recipes email