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Spiced parsnip & apple soup - test
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2x500g packs essential Waitrose Parsnips, peeled
40g essential Waitrose Unsalted Butter
2 onions, roughly chopped
1 litre hot vegetable stock
3 tbsp Cooks’ Ingredients Keralan Curry Paste or 2 tsp Cooks’ Ingredients Curry Powder
4 tbsp chopped coriander
75g essential Waitrose Bramley Apple Sauce
4 tbsp essential Waitrose Reduced Fat British Crème Fraîche
1. Reserve the 3 smallest parsnips, then roughly chop the remainder. Melt half the butter in a large saucepan and fry the onions and chopped parsnips for 5 minutes, stirring frequently. Add the stock and curry paste or powder and bring to a gentle simmer. Cover with a lid and cook for 15 minutes or until the parsnips are very tender.
2. Meanwhile, cut the reserved 3 parsnips lengthways with a vegetable peeler into very thin slices. Melt the remaining butter and gently fry the parsnips for 8-10 minutes or until tender and golden.
3. Stir half the coriander into the soup. Blend until smooth using a stick blender or food processor. Reheat gently in the pan, stirring in the apple sauce and seasoning. Ladle into bowls, top with parsnip slices, spoonfuls of crème fraîche and more coriander.
Typical values per serving:
This recipe was first published in September 2017.
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