Parsnip & Apple Soup

Ingredients

• 1 large onion (1)
• 2 cloves garlic
• 650 g parsnips (2)
• 2 apples (3)
• 2 tbsp olive oil
• 25 g butter
• 1 tsp ground cumin
• 1 tsp garam masala
• 750 ml vegetable stock (3 cups)
• squeeze lemon juice
• 2 tbsp double cream

Instructions

1. 1

   Peel and roughly chop the vegetables. Chop the apples and discard the cores (you don't need to peel them).

2. 2

   Put the butter, oil and onion in a medium sized saucepan over a medium heat. Cook for a few minutes until the onion is translucent. Then add the garlic, parsnips and spices and cook a little longer, taking care not to burn the garlic.

3. 3

   Add the apple and stock (the vegetables and apple should barely be covered, I always add a little less liquid than I think the soup needs and add more later if needed)

4. 4

   Cook gently until the apple and parsnip are soft and tender.

5. 5

   Now remove the pan from the heat and blend the soup until it is smooth and velvety. I usually use a stick blender for this but a food processor/blender is fine too.

6. 6

   Check the seasoning and garnish as you prefer before serving.