Piquant Parsnip Soup

Serves 4

60 mins

246 Kcals/serving

Fat 15g (7.7g sat)
per portion

Suitable for vegetarians Suitable for freezing

Butter 25g (1oz)

Parsnips 675g (1½lb), peeled and sliced

Bramley cooking apple 1, peeled and sliced

Vegetable stock 1.25 litres (2 pints)

Dried sage ½ tsp

Single cream 150ml (¼ pint)

Salt and freshly ground black pepper

1 Melt the butter in a large saucepan over a medium-low heat and add the parsnips and apple. Cover and cook gently for 10 minutes, stirring occasionally.

2 Pour the stock into the saucepan and add the sage. Bring to the boil, then reduce the heat, cover and simmer for about 30 minutes until the parsnip is softened.

3 Purée the soup with a hand-held blender, and then reheat gently with the cream and season to taste before serving.

Recipe taken from Fantastic Food For Less

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