Meat Free Monday One day a week can make a world of difference

Parsnip and Apple Soup

Meat Free Monday
  • Serves: 2-3
  • Preparation: 10
  • Cooking: 35
  • Ready: 45

The unusual combination of parsnip and apple makes for a wonderfully flavourful soup.


  • 1 tablespoon vegetable oil
  • 1 large onion, peeled, chopped and diced
  • 400 g parsnips, cut into 2 cm/1 inch pieces
  • 1 garlic clove, crushed
  • 300 g Bramley apples peeled, quartered and cut into chunks
  • 500 ml vegetable stock
  • 50 ml unsweetened non-dairy milk
  • salt and freshly ground black pepper


Gently fry the onions and parsnips in the oil on a low heat for about 15 minutes.

Add the garlic and apples and cook for a further 3-4 minutes, stirring regularly.

Add the stock and bring to the boil. Reduce the heat to a simmer and cook for about 15 minutes, until the parsnips are soft.

Remove from the heat and season with salt and freshly ground black pepper.

Blend the mixture in a food processor until smooth.

Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.

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