Parsnip and Apple Soup
Serves: 6
Ready in: 60 mins +
Know your nutrients
Calories
288 -Fat
19.9g -Saturates
1.7g -Sugars
14.9g -Salt
0.88g -Protein
3.3g -Carbs
25.3g -Fibre
7.8g -Powered by Nutracheck
With the arrival of fresh autumn air and golden leaves, comes harvest season! To help you make the most of the harvest and celebrate the best of British food and drink, National Trust has shared this wonderful recipe just in time for British Food Fortnight. Sweet, creamy parsnip combined with the sharp tang of apples – it's the perfect pairing for autumn! This comforting recipe from The National Trust is sure to warm you up on those cold autumn days.
Ingredients:
30ml vegetable oil200g onion, chopped
2 cloves garlic, minced
1 tsp ground nutmeg
800g parsnips, peeled and chopped
300g apples, peeled, cored and sliced
10g vegetable bouillon
a pinch of salt and pepper
80ml cold pressed rapeseed oil
10g fresh sage, finely chopped
method:
- Heat the oil in a large pan, then 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 have softened.
- Remove the pan from the heat and leave to cool slightly, then blitz with a stick blender until the mixture is 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.
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