Creamy parsnip and apple soup
This delicious parsnip and apple soup perfectly combines tangy cooking apples and the sweetness from parsnips. A wonderfully smooth soup.
Each serving provides 202kcal, 3.5g protein, 26g carbohydrate (of which 18g sugars), 8g fat (of which 3g saturates), 7.5g fibre and 1.2g salt.
- 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/1¾ pints vegetable or chicken stock
- 150ml/5fl oz milk
- flaked sea salt and freshly ground black pepper
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 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.
Add a little curry powder to the fried onions and parsnips before stirring in the stock for a delicious twist.