Soupe facile de panais et de pommes

Ingrédients

• 1 tablespoon olive oil
• 1 onion (diced)
• 750 g parsnips (peeled and chopped into small chunks, (roughly 1cm cubes))
• 250 g baking potatoes (peeled and chopped into small chunks, (roughly 1cm cubes – See Note 1))
• 250 g bramley apples (peeled and chopped into small chunks, (roughly 1cm cubes – See Note 2))
• 750 ml vegetable stock - from a cube is fine ((I used one Kallo Organic Vegetable Stock))
• 4 small sprigs of fresh thyme (leaves only, (see Note 3))
• Salt and black pepper to taste ((see Note 4))

Préparation

1. 1

   Place the olive oil and diced onions in a fairly large saucepan and gently fry for 3 minutes, with the lid on, until softened but not brown. Stir occasionally.

2. 2

   Turn the heat up high and add the parsnips. Fry with the lid off, stirring regularly, until the parsnips and onions are nicely browned. (Take care not to burn them!)

3. 3

   Turn the heat back down and add the chopped potato and apple, and stir to combine all the vegetables. (See Note 5)

4. 4

   Then add the vegetable stock, thyme, salt and pepper. Turn up the heat again to bring to the boil, then turn the heat right down and simmer for 15 minutes with the lid on, or until the vegetables are quite soft.

5. 5

   Tip the soup into a blender and blitz until completely smooth. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! (See Note 6.)

6. 6

   If necessary, return the blended soup back to the saucepan and warm back up to your desired temperature. Add more water if the soup is too thick for your liking. You may also wish to check the seasoning at this point too.

7. 7

   Serve with homemade bread.