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Bowl of creamy parsnip and apple soup drizzled with olive oil

Parsnip & Apple Soup

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Servings: 4 portions
Course: Soups
Ingredients Method

Ingredients
  

  • 25 g butter or extra olive oil
  • 1 tbsp olive oil
  • 1-2 onions finely chopped
  • 2 garlic cloves crushed
  • 600 g parsnips peeled and chopped
  • 2-3 apples (Bramley or Granny Smith) peeled, cored and chopped
  • 1 litre vegetable or chicken stock
  • 150 ml dairy-free milk such as oat milk or coconut milk
  • salt and black pepper to taste

Method
 

  1. Heat the butter and olive oil in a large saucepan over a medium heat. Add the onion and cook gently for 5-10 minutes until softened. Stir in the garlic and cook for another minute.
  2. Add the parsnips and apples, stirring well to coat everything in the buttery onion mixture.
  3. Pour in the stock, bring to a gentle boil, then reduce the heat and simmer for 20-25 minutes, or until the parsnips are very tender.
  4. Remove from the heat and blend until completely smooth using a stick blender or food processor.
  5. Stir through the dairy-free milk, season well with salt and pepper, and gently reheat without boiling.
  6. Serve warm with a slice of seed bread or some oatcakes and an extra crack of black pepper.