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 meal or delicious festive starter.

Serves

Prep

15 minutes

Cook

30 minutes

Nutritional Information:

Each 376g serving contains (excludes serving suggestion)

KCal: 236
Carbs: 33.1g
Fibre: 11.0g
Protein: 4.0g
Fat: 6.8g
(Low)
Saturates: 1.1g
(Low)
Sugars: 20.9g
(Medium)
Salt: 0.05g
(Low)
Fruit/Veg Portion: 4

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.