Parsnip and Apple Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, peeled, chopped and diced
• 400 g parsnips, cut into 2 cm/1 inch pieces
• 1 garlic clove, crushed
• 300 g Bramley apples peeled, quartered and cut into chunks
• 500 ml vegetable stock
• 50 ml unsweetened non-dairy milk
• salt and freshly ground black pepper

Method

Gently fry the onions and parsnips in the oil on a low heat for about 15 minutes.

Add the garlic and apples and cook for a further 3-4 minutes, stirring regularly.

Add the stock and bring to the boil. Reduce the heat to a simmer and cook for about 15 minutes, until the parsnips are soft.

Remove from the heat and season with salt and freshly ground black pepper.

Blend the mixture in a food processor until smooth.

Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.