Apple, parsnip and potato soup

4
60 minutes

Ingredients

Soup

  • 20g of butter
  • 1 tbsp of oil
  • 2 onions, or 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 potato, around 230g in weight
  • 1 parsnip, around 230g in weight
  • 1 apple, around 230g in weight (I used Braeburn, but I'm sure most types would work)
  • 400ml of vegetable stock
  • black pepper

Optional toppings

  • soft goat's cheese
  • walnuts, chopped

Method

1
Heat the butter and oil in a large saucepan, and cook the onion and garlic over a medium-low heat for 5-10 minutes, stirring every minute or so, until soft and translucent
2
While the onions are cooking, prepare your other vegetables - chop the potato into chunks (I left the skins on mine), and peel and chop the parsnip and apple
3
When the onions are cooked, add the other vegetables to the pan, and mix well. Add the vegetable stock (it should be almost covering the vegetables - adjust the quantity as needed, depending on the size of your pan), and cover with a lid, leaving just a small gap for ventilation
4
Simmer over a medium heat for around 25 minutes, stirring every now and then, until all the vegetables are very soft
5
When the vegetables are ready, use an immersion blender to blend the soup until smooth. Season with a generous amount of black pepper - you probably won't need salt unless you used low-sodium stock
6
Adjust the thickness of the soup as desired - if you'd like it to be thinner, just add a little more stock, and if you'd like it to be thicker, cook over a medium heat for a few minutes, stirring constantly
7
Serve topped with soft goat's cheese and walnuts, if desired