Crisp-topped parsnip and apple soup
- 20g butter
- 1 onion, chopped
- 8 parsnips, peeled (keep the peelings)
- 1 Bramley apple, peeled (keep the peelings), cored and chopped
- 1 potato, peeled and chopped
- 2 celery sticks, chopped
- 600ml vegetable stock
- 1tbsp olive oil
- 2tbsp 50% less fat crème fraîche
- Juice ½ lemon
Preheat the oven to 180C/160C Fan/Gas 4.
Melt the butter in a large pan and add the onion. Cover and cook for 8 mins, until soft.
Add the parsnip, apple, potato, celery and stock. Replace the lid, bring to the boil and simmer for 20-30 mins until the veg is soft.
Meanwhile, toss the peelings in the oil and put on a baking tray. Roast for 10 mins until crisp, turning halfway through.
Take the soup off the heat, stir in the crème fraîche and lemon juice, then blend until smooth. Serve in bowls topped with the crisps and a sprinkling of black pepper.