Name: Parsnip and apple soup
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 2
Ingredients: 1 tsp oil; 1 small onion, chopped; half tsp cumin seeds; 300g parsnips, peeled and chopped; 1 small cooking apple, peeled and chopped; 600ml vegetable stock; freshly ground black pepper; For the parsnip crisps:; 1 small parsnip; 2 tsp oil

A warming wintry soup which can be served as a light snack or delicious festive starter.

Serves

Prep

15 minutes

Cook

30 minutes

Each 376g serving contains (excludes serving suggestion)

KCal

236

Carbs

33.1g

Fibre

11.0g

Protein

4.0g

Fat

6.8g

Saturates

1.1g

Sugars

20.9g

Salt

0.05g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

1 tsp oil

1 small onion, chopped

half tsp cumin seeds

300g parsnips, peeled and chopped

1 small cooking apple, peeled and chopped

600ml vegetable stock

freshly ground black pepper

For the parsnip crisps:

1 small parsnip

2 tsp oil

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Method

Step 1

Heat the oil in a saucepan, add the onion and the cumin seeds and fry for 2–3 minutes.

Step 2

Add the parsnips and apple and continue to fry for 3 minutes.

Step 3

Add the stock, bring to the boil and simmer for 20–25 minutes, until the parsnips are tender.

Step 4

Transfer to a blender or food processor and whiz until smooth. Season to taste.

Step 5

To make the parsnip crisps, peel the parsnip then slice it into very thin crisps using a peeler. Heat the oil in a small frying pan and fry the parsnip strips until crisp and golden then drain on kitchen paper.

Step 6

Top the soup with the parsnip crisps and serve.

Recipe tips

Spice up the soup with 1 tsp of curry paste.
Freezing instructions: Freeze in portions then defrost in the fridge, or defrost in a microwave stirring regularly.

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Parsnip and apple soup

Ingredients