Parsnip and Apple Soup with Black Lentils and Vegetable Crisps

Servings Prep Time
6people 20minutes
Cook Time

Servings Prep Time
6people 20minutes
Cook Time


  • 2

    White Onions

  • 2

    Garlic Cloves

  • 600g

    Parsnipscut into 1 inch chunks

  • 400g

    Applescut into 1 inch chunks

  • 1litre

    Vegetable Stock

  • 1/2tsp

    Curry Powder


  • Cooked Black Lentils

  • Sliced Spring Onion

  • parsley

  • Chilli Flakes

  • Root Vegetable Crisps

  1. Heat 1 tablespoon Olive Oil in the bottom of a large stockpot. Roughly chop the onion and saute for 3-4 minutes until translucent. Mince the garlic cloves, add and saute for another 1-2 minutes.

  2. Add the parsnip, apple and curry powder and stir so everything is coated, cook for 1-2 minutes then add the vegetable stock and simmer for 30 minutes, until the parsnip is completely soft.

  3. Using a blender or a stick blender, blend the soup until completely smooth. This soup is very thick as it comes, so if you like your soup a little thinner, add some more vegetable stock until you get the consistency you desire.

  4. Top with the toppings suggested above and enjoy!

Recipe Notes

Store the soup in an airtight container in the fridge for up to 5 days.

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