Sweet, nutty and comforting – this soup is sure to be a winner with all the family this autumn. Perfect to pop in an insulated thermos for a warming lunch at school or work or for a soothing supper.
The apples and parsnips make the perfect pairing in this simple to make dish. You can make up a large batch and keep it in the fridge to reheat during the week when you’re looking for a quick nutritious meal.
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Apple & Parsnip Soup
- 1 Onion (Large white, chopped)
- 150 g Celeriac (Peeled and chopped to small cubes)
- 1 clove Garlic (Chopped)
- 550 g Parsnip (Peeled and roughly chopped)
- 3 Apple (Peeled and grated)
- 120 g Butter beans (Tinned)
- 750 ml Chicken stock (Or veg, if desired)
- Thyme (Handful, destalked and chopped)
- Nutmeg (Ground, to serve)
- Double cream (Splash to serve, optional)
- Boil the parsnips and thyme in the stock for about 15 minutes in a heavy based saucepan.
- In a frying pan, gently fry off the onion and celeriac. When nearly softened, add the garlic.
- Add the onions, celeriac and garlic to the parsnips and cook until the parsnip is soft.
- Add the butter beans and apple then cook for another 5 minutes.
- Pop everything into the liquidiser with some seasoning. Use more stock if the soup is too thick. If you are using cream, now is the time to add it.
- Serve with some finely sliced apple, a very light sprinkling of nutmeg and a dash of double cream if you like.
- You can deep fry off the parsnip scrapings for a tasty alternative to crisps.