Name: Parsnip and apple soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 40g butter; 2 leeks, white part only, coarsely chopped; 2 garlic cloves, coarsely chopped; 800g parsnips, peeled, coarsely chopped; 2 pink lady apples, peeled, cored, coarsely chopped; 2 potatoes, peeled, coarsely chopped; 500ml chicken stock; 185ml thickened cream; Extra virgin olive oil, to serve; Flat-leaf parsley leaves, to serve; 1 pink lady apple, extra, cored, finely chopped; White sourdough bread, to serve

Parsnip and apple soup

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Indulge in seasonal veggies with creamy parsnip and apple soup.

Ingredients:

40g butter
2 leeks, white part only, coarsely chopped
2 garlic cloves, coarsely chopped
800g parsnips, peeled, coarsely chopped
2 pink lady apples, peeled, cored, coarsely chopped
2 potatoes, peeled, coarsely chopped
500ml chicken stock
185ml thickened cream
Extra virgin olive oil, to serve
Flat-leaf parsley leaves, to serve
1 pink lady apple, extra, cored, finely chopped
White sourdough bread, to serve

Instructions:

In a large saucepan over medium heat, melt the butter. Sauté the leek for 5 minutes until just soft. Stir in the garlic and cook for 30 seconds until fragrant. Add the parsnip, apple, potato, stock, and 2 1/3 cups (580ml) water. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 25 minutes until vegetables are tender.
Puree the soup with a stick blender until velvety. Gently swirl in 1/2 cup (125ml) cream.
Divide the soup into bowls. Drizzle with olive oil and the rest of the cream. Garnish with parsley and extra apple slices. Serve alongside freshly baked bread.

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