Parsnip and apple soup
A deliciously fruity, savoury soup.
Ingredients
- 2 oz butter
- 1 large onion chopped
- 2 garlic cloves crushed
- 32 oz parsnips chopped
- 16 oz dessert apples peeled, cored, chopped
- 1 tsp ground coriander
- Splash of brandy
- 5 pints vegetable stock
- 1 tbsp chopped fresh sage
- 5 floz pot single cream
Instructions
- Melt butter in a pan and add the onion and garlic. Cook for 3 to 4 minutes until softened.
- Add parsnips and apples and cook for 3 to 4 minutes more, stirring.
- Stir in the coriander, cook for 30 seconds, then add brandy and cook for 1 minute.
- Pour in stock and add sage. Season and bring to boil Reduce heat, cover and simmer for 35 minutes.
- Remove from the heat and allow to cool, then purée until smooth.
- Return the soup to the pan and stir in the cream. Reheat gently, but do not boil.
Notes
Freezing and reheating: Make up soup to the end of step 2. Allow to cool completely, then pour into a rigid freezer container and cover with a lid to freeze. Defrost, then reheat gently,
stirring in the cream.
stirring in the cream.
Calories: 162 kcal
Carbohydrates: 23 g
Protein: 1 g
Fat: 8g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 24 mg
Sodium: 835 mg
Potassium: 357 mg
Fiber: 5 g
Sugar: 10 g
Vitamin A: 683 IU
Vitamin C: 16 mg
Calcium: 47 mg
Iron: 1 mg