Parsnip apple soup

Crisp-topped parsnip and apple soup

This can be made the day before then reheated to save time.

By , 08 December 2016

(13 votes)

Crisp-topped parsnip and apple soup
  • 40 Mins

  • Serves: 8

Nutritional Info
Each 210g serving contains
  • Energy

    301KJ

    151KCAL

    8%
  • Fat

    5.3g

    low

    8%
  • Saturates

    2.1g

    low

    11%
  • Sugars

    9.2g

    low

    10%
  • Salt

    0.63g

    low

    11%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 301kJ/72kcal.
Ingredients
  • 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
Method
  • 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.