Parsnip & Apple Soup

Name: Parsnip & Apple Soup
Total time: 3600 s
Yield: 6 servings
Cuisine: British
Ingredients: 500 g Parsnips, Chopped; 3 Jazz Apples, Peeled & Cored And Chopped; 1 Large Onion, Diced; 1 Large Clove Of Garlic, Grated; 1 Litre Vegetable Stock; 1 Tbsp Olive Oil; 50 ml Single Cream; Salt & Pepper; Nutmeg (Garnish & Optional)

HomeCookGeek @homecookgeekmcr

I come across this idea while reading through a monthly magazine and loved the idea of it, so I did my own version of it.

HomeCookGeek @homecookgeekmcr

I come across this idea while reading through a monthly magazine and loved the idea of it, so I did my own version of it.

Saved

Ingredients

1hr

6 servings

500 gParsnips, Chopped
3Jazz Apples, Peeled & Cored And Chopped
1Large Onion, Diced
1Large Clove Of Garlic, Grated
1 LitreVegetable Stock
1 TbspOlive Oil
50 mlSingle Cream
Salt & Pepper
Nutmeg (Garnish & Optional)

Saved

Steps

1hr

1

Grab a large stock pot or pan and place over medium heat, add the olive oil and onions and begin to cook down for 5-7mins, stirring occasionally so the onions don't burn.
2

Once the onions have colour, add the potatoes, parsnips and apples to the pan and stir through for 2-3 mins. Then add the stock, and bring to the boil, simmer for 35-40 mins until the parsnips are tender.
3

Grab a stick blender and here you can decide how thick or thin you want the soup to be, pulse/blend the soup to your desired consistency and remove, place back over a medium heat for 3-4 mins, add the cream and stir through.
4

Adjust the seasoning if needed, if you're happy with it then serve it up into big bowls with crusty bread to dunk into it. Garnish the top of the soup with fresh black pepper or a light grating fresh nutmeg. Enjoy