Preparation time : 20 minutes,
Cooking time : 25 minutes,
Calories per serving: 120
1 lb (450 g) parsnips
1 medium onion
3 tablespoons virgin olive oil
9oz (250g) Cox's apples
1/2 teaspoon ground nutmeg
1 1/2 pints (850 ml) vegetable or chicken stock
1/2 pint (285 ml) whole or
Salt and freshly ground black pepper (optional)
A few sprigs parsley for garnish
1. Finely chop the onion. Heat 2 1/2 tablespoons of the oil in a large saucepan, and cook the onion over a medium heat until transparent.
2. While the onion is cooking, peel, trim and roughly chop the parsnips. Reserving 1 small apple for garnish, peel, core and roughly chop the others.
3. Stir the nutmeg into the onion, and add the parsnips, chopped apple and stock. Bring to the boil, then reduce the heat and simmer for about 20 minutes until the parsnips are tender. Remove from the heat and allow to cool slightly.
4. Meanwhile, wash, core and cut the reserved apple into thin slices, leaving on the reddish skin. Fry the slices quickly for 1 minute in the remaining oil, then put to one side.
5. Blend the apples, vegetables and their liquid in a liquidiser until smooth. Stir in the milk and reheat gently, seasoning to taste. Pour the soup into individual bowls and serve garnished with the apple slices and parsley.
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