As part of my plan to eat a bit healthier, and with these cold evenings the thought of a nice vegetable soup seems very appealing. So this week I’ve made this parsnip and apple soup that I’ve adapted from the hairy bikers which can be found here.
1 tbsp sunflower oil (I used olive oil)
2 medium onions, chopped
600g/1lb 5oz parsnips, cut into 2cm/1in pieces (these came from the plot freshly dug. About 2 large parsnips seemed about right)
2 garlic cloves, crushed
600g/1lb 5oz Bramley apples, peeled, quartered and cut into chunks (I used apples from my stores. about 3 apples was enough)
1 litre/1¾ pints vegetable or chicken stock
150ml/5fl oz milk (I didn’t use this at all)
flaked sea salt and freshly ground black pepper (I didn’t use any salt)
- I gently melted the butter and the oil together in a large pan.
- I gently fried the onion and parsnips for about 15 minutes until the onions are nice and soft.
- I added the garlic and apple and stirred constantly for about 2 minutes.
- I added the stock and turned the heat up. Once brought to the boil i turned the heat down and simmered with the lid on for about 20 minutes, until the parsnips where soft.
- I turned the heat off for a few minutes and then I used my stick blender and pureed into a smooth consistency. I then simmered for 20 minutes (if using the milk I would add it about now). Season to taste.
6.serve with some nice crusty bed.
I found this soup to be quiet sweet but very filling and very tasty. The freshness of the parsnips can be really tasted throughout however this could be due to the fact that they where only harvested an hour before cooking.
So what do you think let me know in the comments below.