Light Parsnip & Apple Soup 🥣

Another damp day, so a light soup was requested for lunch. Most of my soups are “substantial” but this is deliberately not so. The herbs can be varied to suit personal preference.

Great to Make large batch and freeze easy to take to work and heat in microwave. Also great for DIETS - studies show that Chucky soaps keep us feeling full for longer on small amounts of food. So ENJOY :)

Cooking time approx. 25 minutesApprox 150 Calories a portion

Today I really had to use up the sad bag of parsnips in my fridge … some of them were sprouting and threatening to evolve into a new life form. So I made this soup which I wasn’t feeling particularly enthusiastic about if I’m honest - BUT it is such a lovely surprise! Simple and really really delicious 😋 #lunch

There’s a sweetness to this delicious soup that I originally thought was coming from the apple but no, it was the celeriac. Such a delicious and unrated vegetable in my opinion. I cooked it as a starter before a roast dinner at my parents house. Dad was initially sceptical but after tasting it, admitted it was delicious. If you give it a go, I’d recommend using homemade chicken stock if possible (my saint of a mum always has a supply in her freezer) and provided you eat meat, the smoked pancetta is a must! It acts like an additional seasoning! If you don’t do meat, anything smoked and crunchy would work I’m sure.

In cold weather, soup recipe is perfect.

I come across this idea while reading through a monthly magazine and loved the idea of it, so I did my own version of it.

I had A LOT of vegetables that needed using up today. I’m determined not to waste them so I’ve made an all in the pot #SummerSoup. I deliberately kept the seasoning simple as I wanted the flavour of the vegetables to shine through, which I think they do 🌿

I’m happy to pay for good ingredients but hate wasting food, so I make a lot of soups from leftovers. This soup uses “uncooked leftovers”, i.e. veg that weren’t needed for Christmas dinner. It’s a creamy, smooth soup, the consistency of which can be adjusted to personal preference by varying the amount of stock used or, indeed, the quantity of veg. The veg could, of course, be specially bought in - or for that matter home-grown.#WastenotWantnot

I had a bag of carrots and a bag of parsnips that desperately needed using up. I wasn’t going to enter this into the comfort food challenge but as it was cooking the smell was just amazing. And it made me happy, I love autumn and this soup really is like a hearty (albeit healthy) hug 🤗

Cauliflower with a hint of nutmeg is such a lovely flavour combination. To make this soup really interesting and different, you need to roast the cauliflower until it is really dark brown but without actually burning it! Then add fresh lemon at the end to help freshen it up. I hope you enjoy it as much as I did 😊 #2flavours

A really easy and nutritious soup, perfect for a winters day. You just put everything in the pan and leave to cook for an hour.The chicken thighs should still have the bones in but I would remove the skin and excess fat, to prevent the soup from getting too greasy.It’s probably best to use proper homemade stock, but I just use a few knorr stock pots with hot water.

I love this mildly spiced thick soup. It's sweet with parsnips and has a little kick from chilli. I like to garnish it with extra crunchy homemade sourdough croutons, some crisp bacon and onions, fresh coriander leaves and a small dollop of yoghurt. Beautiful!#parsnips #soup #curried #lunch #familymeals #comfortfood #croutons #greekyogurt #garammasala #spicy #turmeric #garlicpowder #healthy #rootveg #onion #masala #winter

Looks like the heatwave is over and we're back to our normal Scottish weather! Jack announced it must be a soup day so why not a traditional tattie soup? Add in whatever else you would like, this is the basic, bare bones version. Best with homemade stock - chicken, vegetable or ham - but old-fashioned tattie soup would have been made with beef or mutton bones. My grannie would boil up a ham hough for hers but for the sake of ease and what we enjoy the most, I use an equal mixture of chicken and vegetble stock cubes

Watercress is a member of the mustard family and there is evidence of its use dating back to the Persians, Greeks and Romans. It is believed that Roman emperors ate watercress to help them make bold decisions and they treated insanity with vinegar and watercress. Hippocrates grew wild watercress in the natural springs in the gardens of his hospital on Kos around 400 BCE. It was used to treat blood disorders.Although nothing was known about mineral content and vitamins back then, the Persians did observe that soldiers were healthier when watercress was part of their daily diet. It is now known that Phenyl ethyl Isothiocyanates (PEITC’s) found naturally in watercress repair DNA damage from strenuous exercise.Until the Renaissance it was used as a breath freshener, palate cleanser and used to treat scurvy. It is believed to be an aphrodisiac and a good cure for a hangover.One of Britain's best-known dishes, watercress soup, became very popular in the 17th century when it was claimed that it cleansed the blood. I have menu cards from my father’s immigration to England in 1957 on the ocean liner, RMS Queen Mary. I remember looking over them one day with him and he mentioned eating cold (watercress) soup for the first time.I have added Braeburn apples and a touch of nutmeg to contrast the peppery taste of the watercress and balanced the sweetness with a squeeze of lemon. A dollop of Greek yoghurt turns it into a light yet velvety soup. #GlobalApron

This soup contains ginger, fresh turmeric and garlic which have antibacterial and anti-inflammatory properties. This soup is quite spicy, so reduce the amount of fresh chilli and cayenne if you don’t like heat. When I made this soup, both of my children came running into the kitchen to ask what I was cooking as it smelt so delicious. Tragically, it is too hot and spicy for them to enjoy so it’s all mine 😁Be warned, fresh turmeric stains hands and blenders so please bear this in mind when using!

A simple soup but full of flavour. Just a variation of my previously posted lighter onion soup

As soon as the Summer starts turns to turn into Autumn here in the UK, my thoughts turn to SOUP! You can make it out of almost any vegetable, its incredibly quick and easy to get a pan bubbling away on the stove, and eating it is not only good for you, it warms the heart and feeds the soul. This is a simple vegetable soup made special with a topping of Greek yogurt and delicious crunchy spiced onions.

This healthy low fat chicken soup is full of goodness and tastes good too! #MyCookbook

Gluten and Dairy Free

The large number of parsnips in this soup give the creamy texture without adding dairy. The roasting is important.We ‘invented’ this soup in March 2020 due to a general shortage of potatoes at the super market and a general need to be inventive with our vegetables.You can mix and match the vegetables a bit depending on what you have. Makes 2.5 litres...!

This is another quick recipe and uses ready-mixed spices and stock, etc. for those of us who currently can’t go out shopping. This is of medium strength: just increase or decrease the curry powder if wished. Fresh coriander is not on the ingredients list but, if you happen to have any, a little sprinkled on the soup bowls is a bonus.

If you're not a fan of raw celery, neither am I but this soup is delicious! Celery tastes so much better cooked in my opinion. This is a thin but creamy, low calorie soup, great for lunch along with a sandwich. For more creaminess without the coconut cream, just add an extra potato

We are cooking LIVE on Cookpad Facebook every Monday at 11am using budget friendly recipes. Please join us and cook along 👩🏻‍🍳!!Here is my version of homemade sweet corn soup that me and Sonia cooked on Facebook live today using John A’s recipe. I would like to the credit to our Cookpad ambassador John A for his delicious and budget friendly recipe. I added some extra ingredients on here too and use some stale bread to make croutons to add on top of my soup.Please find John A recipe via this link : https://cookpad.wasmer.app/uk/recipes/14247096-simple-sweetcorn-soup#soup#budgetbasic#cooksnap#cookeverypart

I made this soup for my 13 month old son. I added a baby stock cube, brought in boots and added the salt at the very end once I took some out for him.

I’ve been making this soup for years and it is a firm favourite. Orange vegetables like butternut squash are rich in beta carotene which is used by the body to make vitamin A and support the immune system

A hearty soup packed with flavour and is perfect for the cold winter nights

This soup works well with an apple instead of a pear too

It had turned very cold and I fancied a warming, plant-based soup using leftover produce. We’re very keen on garlic but others might like to reduce its quantity. #WastenotWantnot

If you have any doubt about cooking Apple with Garlic and Onion, trust me. The Apple adds its pleasant acidity to the soup and the acidity makes this beautiful colour. If you add more acid, such as Vinegar, the colour will become redder. Three humble ingredients (Red Cabbage, Onion and Apple) make such a delicious soup.