Parsnip and apple soup
This delicious parsnip and apple soup is the perfect combination of sweet parsnips and tart cooking apples. The creaminess comes from the blended parsnips. There is no actual cream involved and this delicious seasonal soup is suitable for vegans.
Ingredients
- 1 tablespoon olive oil
- 1 leek chopped
- 2 cloves garlic crushed
- Pinch nutmeg
- 2 cooking apples (bramleys)* peeled and chopped
- 500 g parsnips peeled and chopped
- 750 ml vegetable stock
- Salt and pepper optional
- Chopped parsley optional
Instructions
- Heat 1 tablespoon olive oil in a large saucepan.
- Add a chopped leek and sauté over a medium heat until soft. Add 2 cloves crushed garlic and a pinch of nutmeg, stir and cook for one minute.
- Add 2 chopped cooking apples, 500g chopped parsnips and 750ml vegetable stock.
- Bring to the boil then reduce to a simmer, cover with a lid and cook for 10-15 minutes or until the parsnips and apple are soft.
- Allow to cool slightly then blend until smooth.
- Season to taste with salt and pepper. Add freshly chopped parsley if liked.
Notes
- Use eating apples if you can't find cooking apples.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 198kcalCarbohydrates: 41gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 768mgPotassium: 612mgFiber: 9gSugar: 18gVitamin A: 820IUVitamin C: 29mgCalcium: 66mgIron: 1mg
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