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Parsnip & Apple Soup

Parsnip & Apple Soup

ingredients

Serves 4

3 parsnips

1 onion

1 stick of celery

1 bramley apple

1 vegetable stock cube

1 litre of hot water

2 tbsp. olive oil

50ml heavy cream

Sea salt and cracked black pepper


method

1) Peel the onion, parsnip and apple, removing the core from the apple, and chop into pieces.

2) In a soup pan warm the olive oil and add the chopped vegetables. Cook for about 5 minutes over a medium heat until slightly tender but not browned.

3) Add the stock cube to 1 litre of hot water, stir well, then pour into the vegetable pan.

4) Bring to the boil for 5 minutes, then turn the heat down to medium and simmer for about 10-15 minutes, until the vegetables are soft.

5) Season with salt and pepper and pour the soup into a blender. Blend until completely smooth. If the soup is too thick add a bit of water to thin it out.

6) Pour the soup back into the pan, stir in the heavy cream and heat until hot.

7) Serve with a nice piece of crusty bread.