Parsnip and apple soup with apple crisps recipe
This creamy curried parsnip and apple soup makes a delicious weeknight supper. The apple crisps take a little time to prepare but they add a sweet crunch to the dish. This recipe calls for Cameo apples, which are a late season British apple variety and are sweet and fruity, with hints of citrus and honey. However, depending on the season, use any apples of your choice.
See method- Serves 4
- 10 mins to prepare and 1 1/2 hours to cook, plus cooling
- 220 calories / serving
Ingredients
- 4 Cameo apples
- 1 tbsp olive oil
- knob of butter
- 1 onion, diced
- 1 x 500g pack parsnips, peeled and chopped
- 2 garlic cloves, peeled and diced
- 1 tbsp mild curry powder
- 700ml vegetable stock
- 4 tsp soured cream
- 1/4 x 30g pack chives, snipped
Each serving contains
- Energy
- 920kJ 220.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 1.6g
- Sugars
- 21g
of the Reference intake
Carbohydrate 32.6gProtein 3.9gFibre 9.5g
Method
- Preheat the oven to gas 1/2, 130°C, fan 110°C. Slice 2 apples as thinly as you can horizontally. Remove any seeds, then arrange on a baking tray lined with nonstick baking paper. Bake for 1 1/2 hours, or until dried out; leave to cool.
- Meanwhile, heat the oil and butter in a heavy-bottomed pan, add the onion and parsnips; cover and cook gently for 10 minutes. Chop the remaining apples and add to the pan with the garlic. Cook, covered, for 5–10 minutes. Stir in the curry powder and cook for 30 seconds. Add the stock and 100ml (3 1/2fl oz) water. Simmer, uncovered, for 10 minutes.
- Using a blender, whizz the soup until smooth. Divide between 4 bowls, top each with 1 tsp soured cream, some chives, a few apple crisps and a twist of black pepper.
- See more Vegetable recipes
