We found this soup to be a little bland. I was hoping that the roasted parsnips, apples, and ginger would come out more in this dish. I cut the quantity of vegetable broth down to 6 cups, but it was still very liquidy. I think that a bit more ginger, less veggie broth, and less potatoes would really bring out the flavors more. I had this for dinner the next night chilled, and it did improve from chilling overnight, thickening up a little. The flavors were enhanced as well. EDIT: I decided to add another star. It was so much better as leftovers.
I spent a semester at Trinity when I was an undergrad, and I never once ate at the cafe inside Bewley's. Now I wish I had!! This was a great hearty, comforting soup, perfect for the weather this week. I was surprised at how much apple flavour really comes through given the ratio of all the ingredients. It's quite tasty! Thanks!!
I have made this twice this week, first with my primary school cookery club and because it was such a success I made a batch for home. Followed the instructions exactly and it turned out perfected. Froze a portion to see how it would turn out and it was great. Thanks for sharing
I made this as I had some parsnips that were calling to me to eat them up! I used less potatoes (2 small ones) as that's all I had, and all broth, rather than half-and-half, as I had none! This still turned out delicious, with the subtle acidity of the apple complementing the mellowed roasted parsnip taste well. I added a amall spoon of creme fraiche to each bowl as I served it, to make up for the lack of cream in it. A nice change to curried parsnip soup. Thanks!