Spiced Lentil, Apple, and Parsnip Soup

Spiced Lentil, Apple, and Parsnip Soup Recipe

Looking for a comforting winter soup? This Spiced Lentil, Apple, and Parsnip Soup is packed with warming spices and wholesome ingredients, making it the perfect meal for chilly days. It’s a fantastic way to use up any leftover parsnips while enjoying a nutritious, hearty dish.

Ingredients

2 tbsp vegetable oil
1 tbsp ground cumin
1/2 tbsp ground coriander
1/2 tbsp turmeric
3 green cardamom pods
2 cloves
2 medium onions, roughly sliced
500g parsnips (approx. 5 medium), peeled and chopped
140g dried red lentils
2 Bramley apples, peeled and chopped
1.5 litres vegetable or chicken stock
Salt and pepper to taste

Method

Prepare the Base
- Heat the vegetable oil in a large saucepan over medium heat.
- Add the sliced onions, cumin, coriander, turmeric, cardamom pods, and cloves. Season with salt and pepper. Sauté until the onions are soft and fragrant.
Add Key Ingredients
- Stir in the chopped parsnips, red lentils, and Bramley apples. Mix well to coat everything in the spiced onion mixture.
Simmer the Soup
- Pour the vegetable or chicken stock over the ingredients. Bring the soup to a boil, then reduce the heat to a simmer.
- Cover the pot with a lid and let it cook gently for 30 minutes, or until the parsnips and lentils are tender.
Blend to Perfection
- Remove the soup from the heat and blend it until smooth using a hand blender or food processor. Adjust seasoning as needed.
Serve and Enjoy
- Serve the soup hot with warm buttered bread. Garnish with a dollop of yoghurt and a sprinkle of fresh coriander for a burst of freshness.

Tips for Customisation

Add leftover vegetables like carrots, sweet potatoes, or celery for extra flavour.
Swap lentils for yellow split peas if you prefer a chunkier texture.
For a vegan option, use plant-based yoghurt and vegetable stock.

Warm up this winter with this Spiced Lentil, Apple, and Parsnip Soup—simple to make, delicious to taste, and wonderfully versatile!