Parsnip, Apple, Carrot, Macadamian Nut Soup

My Mom used to make parsnips.  I love the taste of them.  This soup is perfect when it is rainy and cold outside and you are sitting in front of the fire chatting it up with friends.  Bring on the rain! 

Serves 4
Cooking time: 50 minutes


  • 2 oz butter or olive oil 
  • 3 parsnips, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 small onion, finely chopped
  • 2 celery stocks chopped finely
  • 2 pints chicken or vegetable stock for you Vegans out there.
  • 1-2 medium apples, diced
  • 1 tsp ginger or curry powder (sometimes I am not in the mood for curry)
  • 1 teaspoon fresh sage, finely chopped
  • 3 tablespoons single cream (optional)
  • Salt and freshly ground black pepper
  • 6 oz whole chestnuts or macadamian nuts, roasted, peeled and finely chopped

    Try some!


  1. Melt half the butter in a pan, add the parsnips, potato and onion, then cover and cook gently for 10 minutes, or until beginning to soften.
  2. Add the stock, apple, nuts and sage, ginger powder cover then simmer for a further 20 minutes until the vegetables are tender.
  3. Blend until smooth.
  4. Return to the pan, add the cream, season to taste, and then reheat gently for 5 minutes.
  5. Meanwhile melt the remaining butter in a pan, add the roasted chestnuts, season and fry for 3-4 minutes until they are lightly coloured, ensuring the butter does not burn.
  6. Spoon the chestnuts into the centre of the serving bowl, ladle the soup over and serve.
  7. Garnish with fresh sage and a drizzle of olive oil. 

Parsnip Apple Carrot Macadamian Nut Soup garnished with olive oil and freshly ground black pepper.

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