Apple, parsnip and potato soup
by
Ingredients
Soup
- 20g of butter
- 1 tbsp of oil
- 2 onions , or 1 large onion, diced
- 3 garlic cloves , minced
- 1 potato , around 230g in weight
- 1 parsnip , around 230g in weight
- 1 apple , around 230g in weight (I used Braeburn, but I'm sure most types would work)
- 400ml of vegetable stock
- black pepper
Optional toppings
- soft goat's cheese
- walnuts , chopped
Method
1
Heat the butter and oil in a large saucepan, and cook the onion and garlic over a medium-low heat for 5-10 minutes, stirring every minute or so, until soft and translucent
2
While the onions are cooking, prepare your other vegetables - chop the potato into chunks (I left the skins on mine), and peel and chop the parsnip and apple
3
When the onions are cooked, add the other vegetables to the pan, and mix well. Add the vegetable stock (it should be almost covering the vegetables - adjust the quantity as needed, depending on the size of your pan), and cover with a lid, leaving just a small gap for ventilation
4
Simmer over a medium heat for around 25 minutes, stirring every now and then, until all the vegetables are very soft
5
When the vegetables are ready, use an immersion blender to blend the soup until smooth. Season with a generous amount of black pepper - you probably won't need salt unless you used low-sodium stock
6
Adjust the thickness of the soup as desired - if you'd like it to be thinner, just add a little more stock, and if you'd like it to be thicker, cook over a medium heat for a few minutes, stirring constantly
7
Serve topped with soft goat's cheese and walnuts, if desired
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Apple, parsnip and potato soup
