Parsnip and apple are a marriage made in heaven, especially when combined in this soup recipe. A great festive starter or autumn/winter lunch.
Serves 2 people
Method
- Heat the butter and oil in a medium-size pan. Add the onion, cover and cook gently for 10 minutes until soft and lightly golden. Meanwhile, peel the parsnips and cut them into 2.5cm pieces.
- Uncover the pan, add the garlic, grated ginger and all the spices, then cook for 1 minute more. Add the parsnips, chopped apple and stock, then bring to the boil, cover and simmer until the parsnips are really tender when you test them with a knife.
- Remove soup from the heat and leave to cool slightly, then liquidize until smooth. Season with salt and pepper to taste.
- To serve, stir in the crème fraîche. Serve in warm bowls, garnished with a little more crème fraîche and chopped chives.
Ingredients
Prep: 20 minutes
Cook: 1 hour
20g butter (or omit to make it vegan)
1 ½ tsp olive oil
1 medium onion, chopped
350g parsnips
1 garlic clove, crushed
2.5cm fresh ginger, finely grated
½ tsp ground turmeric
½ tsp garam masala
½ tsp ground cumin
½ tsp ground coriander
1 small bramley apple – peeled and chopped
600ml fresh vegetable stock
1 tbsp crème fraiche, plus extra to garnish
1 tsp chopped chives to garnish
