Parsnip and apple soup
prep: 15 minutes
cook: 30 minutes
serving: 2
Nutrition Facts
each serving
KCal
236
Carbs
33.1g
fiber
11g
Protein
4g
Fat
6.8g
Saturates
1.1g
Sugars
20.9g
Salt
0.05g
Fruit/Veg Portion
4
Ingredients
all 10 types- 1 tsp oil
- 1 small onion, chopped
- half tsp cumin seeds
- 300g parsnips, peeled and chopped
- 1 small cooking apple, peeled and chopped
- 600ml vegetable stock
- freshly ground black pepper
- For the parsnip crisps:
- 1 small parsnip
- 2 tsp oil
Directions
6 steps in totalStep 1
Heat the oil in a saucepan, add the onion and the cumin seeds and fry for 2–3 minutes.
Step 2
Add the parsnips and apple and continue to fry for 3 minutes.
Step 3
Add the stock, bring to the boil and simmer for 20–25 minutes, until the parsnips are tender.
Step 4
Transfer to a blender or food processor and whiz until smooth. Season to taste.
Step 5
To make the parsnip crisps, peel the parsnip then slice it into very thin crisps using a peeler. Heat the oil in a small frying pan and fry the parsnip strips until crisp and golden then drain on kitchen paper.
Step 6
Top the soup with the parsnip crisps and serve.
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