Parsnip & Apple Soup
A lovely soup to make during the autumn and winter, especially at Christmas.
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Total time
30 minutes
Meal
- soups-starters
Servings
4
Ingredients
- 50g/2oz vegan margarine, eg Pure, Tesco, Biona OR 3 tbsp vegetable oil
- 5 parsnips, peeled and cut into chunks
- 1 large Bramley apple, peeled and cut into chunks
- 1 litre veg stock (eg Marigold Boullion – red or purple tubs; Green Oxo; Kallo vegan)
- 600ml/generous 1pt soya milk
Optional:
- 2 tbsp white wine
- Dairy-free cream to serve, eg Provamel/Alpro or Oatly
Instructions
1. Melt margarine or oil in a pan, add parsnips and apple and cook for 5-10 minutes.
2. Add stock and simmer for 20 minutes until parsnips are cooked.
3. Remove from heat and allow to cool.
4. Add the soya milk and blend until smooth. Taste – if it’s too sharp from the cooking apple, add an eating apple such as a Cox. If it’s too sweet, add a pinch of chilli powder or a dash of lemon juice.
5. Add salt and pepper to taste and serve with some nice crusty fresh bread.
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