Apple, Parsnip & Chestnut Soup

IMG_1487My gosh am I feeling festive!

I know it’s only mid November but for some reason I am sooooo pumped for Christmas!! *flexed biceps emoji*

Maybe it’s the fact that it’s gotten much colder in London this past week… or the fact that I was walking under the Christmas lights of Oxford Street yesterday? All I know is suddenly I’m overwhelmed with the desire to go to Christmas Markets, wear my wooly hats/scarves, drink mulled wine, go ice skating, wrap presents, decorate a tree, and eat ALL THE PIGS IN BLANKETS!

IMG_1478Now, I’m not normally like this. I mean, I love the Christmas season, but being the little procrastinator that I am I usually don’t think about anything Christmassy until maybe the weekend before when I realise ‘oh damn I haven’t bought any presents yet!’ So, for me to be thinking about it already is definitely some sort of Christmas miracle!

I guess with this spontaneous burst of festivity, and with the evenings getting colder, I figured I’d make a winter warmer packed with festive flavours.

IMG_1471Apple, Parsnip & Chestnut Soup!

Oh hello.

IMG_1391To make the soup, I started by frying the onions, garlic, celery and herbs in a large saucepan until soft.

IMG_1423I then added the chopped apples, parsnips and chestnuts. I used tinned chestnuts (which were already cooked and peeled) to save me inevitably butchering them when peeling. You can absolutely roast and peel your own though!

IMG_1426IMG_1428Then I poured the vegetable stock into the pan, covered it and left it to simmer for 30 minutes until the apples and parsnips were tender.

IMG_1433Finally I blitzed the whole thing up in a blender until smooth. I added a touch of cream, and salt and pepper to taste.

IMG_1450Oh, and serve with crispy bacon and homemade sourdough/crusty bread.


Apple, Parsnip & Chestnut Soup
Author: Acorns & Custard
Serves: 6
  • knob of butter
  • 2 white onions, diced
  • 1 clove garlic
  • 2 celery sticks, diced
  • 1 bay leaf
  • 3 sprigs fresh thyme, finely chopped
  • 3 sprigs fresh sage, finely chopped (plus extra to serve)
  • 3 large parsnips, peeled and diced (g)
  • 2 apples, peeled and diced (g)
  • 400g chestnuts, cooked, peeled, roughly chopped
  • 1L vegetable stock
  • splash of double cream
  • salt and pepper to taste
  • bacon, to serve
  • crusty bread, to serve
  1. In a large saucepan, fry the diced onion, garlic, celery and herbs in the butter until softened.
  2. Add the chopped parsnips, apples and chestnuts to the pan.
  3. Pour in the vegetable stock, cover the pan and leave to simmer on a medium heat for 30 minutes until the apples and parsnips are tender.
  4. Blitz in a heatproof blender until smooth. Return to the pan and heat through once again.
  5. Pour in some cream to the desired thickness. Season with salt and pepper to taste.
  6. Serve with crispy bacon and crusty bread.


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