Apple and Roasted Parsnip Soup
This soup recipe is a great, fulfilling winter warmer.
Extra virgin olive oil, for roasting and sautéing
2 Pink Lady® apples, cored and roughly chopped
1 brown onion, chopped
300g potatoes, roughly chopped
1/2 tsp each ground ginger, cumin and nutmeg
1 tsp coriander seeds, crushed
3 L vegetable stock
sea salt, to taste
freshly ground pepper, to taste
1 small Pink Lady® apple, sliced into matchsticks
4-6 pieces roasted parsnips
2tbsp chives, snipped
150g thick cream
Pre heat the oven to 180C.
- Peel, core and roughly chop the parsnips and place on a roasting tray. Drizzle with a little extra virgin olive oil and season with sea salt. Roast for about an hour, until crispy and golden brown. Remove from the oven and set aside.
- Melt the butter in a large, heavy based pot, add a dash of extra virgin olive oil and sauté the onion until tender. Add the spices and continue to cook for a minute or two – being careful not to burn the spices. Add the chopped potatoes, apples, parsnips (reserving 4-6 pieces of the crispy tops for garnish) and vegetable stock.Bring to the boil, then turn the heat down and simmer for about 30-40 minutes. Once all the ingredients are tender, remove from the heat, and puree until smooth. Taste for seasoning and adjust if necessary.
- To make the garnish, just before serving, slice the apple into matchsticks, add the reserved crispy parsnip, snipped chives and a little extra virgin olive oil. Pour soup into bowls, add a spoonful of cream, top with the apple garnish and serve immediately.
30 – 40 minutes