A wonderfully smooth soup that perfectly combines tangy cooking apples and the sweetness from parsnips. 202kcal per serving.
Ingredients
- 25g/1oz butter
- 1 tbsp sunflower oil
- 2 medium onions, chopped
- 600g/1lb 5oz parsnips, cut into 2cm/1in pieces
- 2 garlic cloves, crushed
- 600g/1lb 5oz Bramley apples, peeled, quartered and cut into chunks
- 1 litre/1 3/4 pints vegetable or chicken stock
- 150ml/5fl oz milk
- Flaked sea salt and freshly ground black pepper
Instructions
- Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two minutes, stirring regularly
- Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend until smooth
- Stir in the milk, adding a little extra if required. Season to taste
Add a little curry powder to the fried onions and parsnips before stirring in the stock for a delicious twist.