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Parsnip Soup With Cheesy Cranberry Toastie

Parsnip Soup With Cheesy Cranberry Toastie

Rating
4.5rating out of 5

(648 reviews from our customers)

Prep Time

50 min

Cuisine

British

Whizz up a deliciously creamy parsnip and apple soup and serve with an oozy cheese & cranberry toastie to the side for this perfect winter warmer.

Prep Time

50 min

Cuisine

British

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
1 British apple
1 apple
parsnip
300g parsnips
Onion
1 brown onion
garlic-clove
2 garlic cloves
Fresh-Thyme
5g thyme
Mozzarella-ball
1 mozzarella ball (125g) †
Cheddar-cheese
80g cheddar cheese †
Ciabatta-roll
2 ciabatta rolls †
Kallo vegetable stock cube
1 Kallo vegetable stock cube †
Potatoes
1 white potato
Cranberry Sauce
1 cranberry sauce pot (40g)
You Will Need
Food processor, tin foil, butter, milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 apple
  • 300g parsnips
  • 1 brown onion
  • 1 garlic clove
  • 5g thyme
  • 125g mozzarella ball<span class="strong">†</span>
  • 40g cheddar cheese<span class="strong">†</span>
  • 2 ciabatta rolls<span class="strong">†</span>
  • Kallo vegetable stock cube<span class="strong">†</span>
  • 1 white potato
  • 1 cranberry sauce pot (40g)
Typical Values per 100g per serving
Energy 655 kJ
156 kcal
3282 kJ
781 kcal
Fat
of which saturates
6.3 g
3.7 g
31.5 g
18.4 g
Carbohydrate
of which sugars
18.7 g
7 g
93.7 g
35.2 g
Fibre 2.4 g 12 g
Protein 6.6 g 32.8 g
Salt 0.81 g 4.04 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 apple
apple
300g parsnips
parsnips
1 brown onion
brown onion
1 garlic clove
garlic
5g thyme
thyme(100%)
125g mozzarella ball
pasteurised cows milk, salt, microbial rennet, citric acid
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
2 ciabatta rolls
fortified wheat flour [wheat flour (gluten), calcium carbonate, niacin (b3), iron, thiamin (b1)], water, extra virgin olive oil (3%), yeast, salt, wheat flour (gluten), rapeseed oil, spirit vinegar, wheat gluten, sugar, fermented wheat flour (gluten), soya flour, malted wheat flour (gluten), flour treatment agent (ascorbic acid). May contain egg & milk.
Kallo vegetable stock cube
sea salt, potato starch, sustainable palm oil, sugar, vegetables (6.8%) (celery, onion, parsnip, tomato), sunflower oil, yeast extract, caramelised sugar, herbs and spices (lovage, turmeric, parsley, black pepper)
1 white potato
potato
1 cranberry sauce pot (40g)
Sugar, Cranberries, Citrus Pectin, Vinegar, Port, Lemon Juice, Orange Zest, Orange Juice
Allergens
  • Allergens highlighted by † (milk, soya, gluten, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2380 - Parsnip Soup With Cheesy Cranberry Toastie

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Chop the brown onion[s] into wedges (keeping the skins on)

Top, tail, peel then chop the parsnips into bite-sized pieces

Crush the garlic cloves by squashing them with the side of a knife (keeping the skins on)

 

2 2380 - Parsnip Soup With Cheesy Cranberry Toastie

Peel the potato[es] and chop into small cubes

Peel and chop 1/2 [1] apple into small cubes (save the rest for later)

Strip the thyme leaves from their stems, discard the stems

3 2380 - Parsnip Soup With Cheesy Cranberry Toastie

Add the onion wedges, chopped parsnip and crushed garlic to one side of a baking tray (or two!) with a generous drizzle of olive oil and a pinch of salt

 

4 2380 - Parsnip Soup With Cheesy Cranberry Toastie

Add the chopped potatochopped apple and thyme leaves (save some for garnish!) to a sheet of tin foil with 1 tbsp [2 tbsp] cold water and scrunch it up to form a sealed parcel and add it to the other side of the tray

Put the tray in the oven for 25 min or until everything's tender but not coloured – these are your softened vegetables

5 2380 - Parsnip Soup With Cheesy Cranberry Toastie

Meanwhile, tear the mozzarella into rough pieces and pat it dry with kitchen paper, then grate the cheddar cheese

Slice the ciabatta rolls in half

Add the sliced ciabatta to a baking tray and spread one side with butter and the cranberry sauce

Top with the grated cheddar and torn mozzarella

Use this time to clear up, set the table, have a cup of tea or simply chill!

6 2380 - Parsnip Soup With Cheesy Cranberry Toastie

Once all of the vegetables are tender, boil a kettle

Dissolve the Kallo vegetable stock cube[s] in 350ml [700ml] boiled water

Remove the skins and roots from the onion and garlic and add them to a food processor with the vegetable stock and all of the softened vegetables

Add 150ml [250ml] milk and whizz until smooth – this is your parsnip soup

7 2380 - Parsnip Soup With Cheesy Cranberry Toastie

Transfer the parsnip soup to a pot over a medium heat and cook for 3-4 min or until warmed through

Whilst the soup is warming, put the tray of ciabattas in the oven for 5 min or until the ciabattas are crusty and the cheese has melted

Once done, sandwich the ciabatta together – these are your cheesy cranberry toasties 

Whilst the toasties are in the oven, chop the remaining apple into matchsticks

8

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Serve the parsnip soup in bowls with the cheesy cranberry toasties to the side for dipping

Garnish the soup with the apple matchsticks, reserved thyme leaves, a grind of black pepper and a drizzle of olive oil

Enjoy! 

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