A slight diversion from affordable mid week suppers, this Spiced Parsnip and Apple Soup is by no means expensive to make, but is probably more suited to lunch. If I’m being honest, my photos don’t really do this one justice, I’ll admit I was more interested in eating it then taking photographs of it. I made this soup for a lunch date with Rose, and I think she will agree it was really rather tasty, the empty bowls and six devoured petit pains bearing testament to this. The best thing about this soup was that both the flavours of parsnip and apple shone through rather then one dominating. Delicious and really easy to make too.
Adapted from Bill’s Cook Eat Smile
2 cooking apples, peeled, cored and cut into small chunks
a drizzle of sunflower oil
1 onion, peeled and diced
1 small stick celery, chopped
1 tbsp olive oil
1 potato, peeled and cut into small chunks
2 parsnips, peeled and diced
1 tsp curry powder
750ml vegetable stock
½ tbsp honey
- Preheat the oven to 180C. Toss the cubed apple in the sunflower oil. Place in a baking tray and roast for around 10 minutes until soft. Meanwhile heat the olive oil in a deep pan, add the diced vegetables and cook over a low heat with the lid on for about 20 minutes.
- Stir in the curry powder and cook for 3 minutes, then add the stock. Bring to the boil, add the apples and honey and simmer for 5 minutes. Blitz with a hand held blender (or wait to cool a little before carefully liquidizing in a blender).
- Season and serve with crusty bread.