Parsnip & apple soup

12 Mar 2018
parsnip apple soup

Serves 5


1 Tbsp olive oil

1 medium onion, or leek, chopped

1 large garlic clove, crushed

1 inch piece of garlic, peeled & chopped

500g parsnip, chopped

2 dessert apples (I used Cox), peeled, cored and chopped

1 tsp agave (optional)

pinch of salt & pepper, to taste

1.2L vegetable stock


Heat the olive oil in a large pan - use enough so that the whole base is coated. Add the onion, ginger and garlic. Sautee for 3-4 minutes until softened. Add the apples and parsnips for a further 3-4 minutes.

Pour in the stock, season with salt & pepper and bring to the boil. Add the agave if you want a bit more sweetness. Reduce heat to low, cover and simmer for 25 minutes.

Remove from the heat, wait for it to cool then blend it in the food processor until smooth

Serve with a drizzle of oil and toasted seeds (I used pumpkin oil and pumpkin seeds but any other combo of choice will do!)