A delicious soup which is both hearty and refreshing at the same time.
Parsnips and apples are at their best in the UK from late autumn to winter and they combine perfectly in this deliciously creamy soup. The tang of the apples and the sweetness of the parsnips are a combination made in heaven.
This is a very simple one pot soup and we guarantee the taste is one of the best of all soups. It freezes exceptionally well and is low in calories. It's also vegetarian.
500g parsnips (about two medium ones)
2 medium cooking apples
1 large onion
2 cloves of garlic
1.8 pints / 1 litre vegetable stock (fresh or 2 stock cubes in hot water)
150g natural vegetarian yogurt
Three tablespoons of vegetable oil
Half a teaspoon of vegetarian curry paste (or to taste)
Salt and pepper to taste
Do the same with the garlic (2 cloves) but finely chopping it.
Peel the parsnips (approx. 500g) and both apples (remove the core) and cut into small pieces
This delicious soup is easily changed to suit your particular taste. As the ingredients below show we added a small amount of curry paste but you can substitute curry powder or maybe Chinese 5 Spice. Another swap that could made is to use cream instead of yoghurt.
Thanks to "djvannick" for this recipe
Add the vegetable oil (three tablespoons) to a large pan on a medium heat. Add the chopped onion and finely chopped garlic (2 cloves) to the pan and saute them until the onion is clear in colour - this should take around eight minutes.STEP 2
Add the chopped parsnips (approx. 500g) and a quarter of a litre of the stock to the pan, bring to the boil and boil for ten minutes.STEP 3
Add the remaining stock, the apples (two chopped), and the curry paste (half a teaspoon) to the pan, stir well, bring to the boil and simmer for 20 minutes.STEP 4
Puree the soup, you will need to do this in two batches. Stir in the yogurt (150g) and taste - add salt and pepper as required.
Heat the soup for a couple a minutes on a low heat, don't allow the soup to boil. Serve immediately with some chunky bread.