Parsnip & apple soup
These humble roots are made for autumn soups, and their earthy sweetness works particularly well alongside the sharpness of seasonal apples. A slice of cheese on toast on the side would work perfectly.
- Prepare15 mins
- Cook1 hr
- Total time1 hr 15 mins
- 1½ tbsp olive oil, plus extra to serve
- 1 large onion, roughly chopped
- 500g parsnips, roughly chopped
- 500g waxy potatoes, roughly chopped
- 4 Jazz Apples, cored and chopped
- 2 clove/s garlic, peeled and bashed
- 1 L hot fresh vegetable stock
- 50ml single cream, plus extra for drizzling
- 1/4 x 1 tsp nutmeg, plus extra for sprinkling
Heat the oil in a large saucepan over a medium heat, then add the onion and cook for 6-8 minutes until soft but not browning.
Add the parsnips, potatoes, apples and garlic; season with sea salt and cook for 10 minutes or so, stirring regularly to ensure nothing colours. Pour in the stock and cook for 35-40 minutes on a rolling boil, stirring occasionally
Once the vegetables are tender, take o the heat and add the single cream and nutmeg to the pan. Use a stick blender to whizz the soup until smooth, adding a little more hot water if needed, and season with black pepper and more sea salt, if liked. Serve with a drizzle of cream and a sprinkle of nutmeg.
Pour a little cream into pasta sauces or stews at the end of cooking for added deliciousness, or just stir into hot chocolate or coffee.
Typical values per serving when made using specific products in recipe