Parsnip & apple soup

  1. 25g/1oz butter
  2. 1 tbsp oip
  3. 2 medium onion, chopped
  4. 600g/1lb 5oz parsnip cut into 2cm/1in pieces
  5. 2 cloves cloves, crushed
  6. 600g/1lb 5oz Bramley apples, peeled, quartered and cut into chunks
  7. 1 litre/1¾ pints vegetable stock
  8. 150ml/5fl oz milk
  9. flaked sea salt and freshly ground pepper


  1. Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two minutes, stirring regularly.
  2. Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth.
  3. Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.

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