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Apple, parsnip & cheddar soup
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Serves: 4 - 6
20g unsalted butter
1 tbsp olive oil
2 onions, sliced
500g parsnips, roughly chopped
2 apples, roughly chopped
½ tsp sweet smoked paprika, plus extra to serve
500ml fresh vegetable stock
250ml whole milk
150g Essential mature cheddar
3 tbsp crème fraîche
½ x 25g pack chives
1, Put a large saucepan on a medium heat and add the butter and olive oil. Add the onions with a pinch of salt and sauté for 10 minutes, stirring occasionally, until they start to soften and colour. Add the chopped parsnips, apples and paprika and fry for 2 minutes, then add the stock and 250ml water. Bring to the boil, season, then cover and reduce to a simmer. Cook for 12-15 minutes, until everything is tender to the point of a knife. Take off the heat, stir in the milk, then blend with a stick blender (or in a jug blender) until smooth and creamy, adding more milk if you like.
2. Chop the cheddar into small cubes and divide between 4 serving bowls. Ladle in the soup. Swirl in a little crème fraîche, add a little more black pepper and paprika, and snip over the chives. Stir before eating, so you enjoy the melting cheese with every spoonful.
Typical values per serving:
Energy |
2,172kJ 522kcals |
---|---|
Fat | 34g |
Saturated Fat | 19g |
Carbohydrate | 33g |
Sugars | 23g |
Protein | 16g |
Salt | 0.9g |
Fibre | 9.2g |
Vegetarian, gluten free
This recipe was first published in September 2020.
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