Parsnip and apple soup
Sweet, creamy parsnip combined with the sharp tang of apples, a combination of two great seasonal items which works so well. The perfect pairing for Britain’s autumn harvest.
- 30ml (2tbsp) vegetable oil
- 200g (8oz) chopped onion
- 2 cloves garlic, minced
- 1tsp ground nutmeg
- 800g (2lb) parsnip, peeled and chopped
- 300g (12oz) apples, peeled, cored and sliced
- 10g (0.5oz) vegetable bouillon
- salt and pepper
- 80ml (3fl oz) cold pressed rapeseed oil
- 10g (0.5oz) fresh sage, finely chopped
- Heat the oil in a large pan, add the onion, garlic and nutmeg and sauté for 5-10 minutes until softened.
- Add the parsnips and the apples and sauté for another 5-10 minutes.
- Dissolve the bouillon in a litre of boiling water and add to the pan. Cover the pan and bring to the boil. Add enough additional water to cover the vegetables and bring back to the boil. Simmer gently for 20 minutes or until the parsnips and apples are softened.
- Remove the pan from the heat and leave to cool slightly, then blitz with a stick blender until the mixture is perfectly smooth. Add enough water to achieve a smooth consistency and season with salt and pepper.
- Place the oil and sage in a saucepan over a medium heat and continue to warm through until the sage begins to sizzle.
- Remove the saucepan from the heat and leave to cool. Drizzle the oil over the soup when you serve.