Pic of Parsnip, leek, apple and mustard soup

Parsnip, leek, apple and mustard soup

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Soups & stews

Parsnip, leek, apple and mustard soup

Serves 4 40 min
Leeks, parsnips and apple give this easy-to-make soup a mild, comforting sweetness which is set off to perfection by the kick of mustard. If you don't have beer mustard, any other wholegrain mustard is fine – though perhaps also add a pinch of chilli so you get the equivalent kick. For a more elaborate bowl, deep-fry some finely shredded leeks, and top your soup with a swirl of crème fraîche, crispy leeks and, if you're not vegetarian, perhaps some fried lardons of bacon.


  • oil for frying, e.g. rapeseed
  • 1 large leek, shredded (use the white and green parts)
  • 2 large parsnips, peeled and diced
  • 1 apple, peeled, cored and diced
  • 1.2 litre veg stock
  • 1 tbsp beer mustard
  • salt and pepper


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Heat 1 tablesoon of oil in a large saucepan. Add the leek and fry gently for 8 minutes, stirring now and then to stop it catching.
  • Step 2

    Add the parsnips and stir for 1 minute. Add the apple, stock and season. Bring to the boil, reduce the heat and simmer for 20 minutes or so, until the parsnips are tender.
  • Step 3

    Blend until smooth. Put back in the same pan and stir in the mustard. Reheat gently. Check the seasoning and serve.

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