Parsnip and Apple Soup
Ingredients
- 15 g Butter
- 1 tbsp Oil
- 2 medium Onions, chopped
- 2 cloves Garlic, peeled and chopped
- 2 tsp Fresh Ginger, grated
- 1 tbsp Curry Powder (Garam Masala works well)
- 500 g Parsnips, peeled and chopped into 2cm chunks
- 1 medium Apple, peeled and chopped
- 700 ml Vegetable Stock
- 100 ml Double Cream (optional)
- Salt and Pepper to taste Seasoning
Instructions
- Melt the butter and oil in a large pot over medium heat.
- Add the onions and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook for another minute.
- Add the parsnips and apple and cook for 5 minutes, stirring occasionally.
- Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 30-40 minutes, or until the parsnips are tender.
- Carefully blend the soup with an immersion blender or in a regular blender until smooth.
- Stir in the double cream (if using) and season with salt and pepper to taste.
- Serve hot.
