This soup is truly a sign of how far I’ve come as a cook.
I used to loathe soup (if I can’t chew it, it’s not food!) but am slowly coming around because it’s a great way to play with flavour combos you wouldn’t normally go near.
Such as root veg and fruit, which is an extreme leap of faith for me.
- pineapple on pizza
- raisins in chicken salad
- chocolate covered prawns (ok, so I haven’t tried these but I’m 100% sure they are vomity)
You see what we’re dealing with here?! I’m extremely fussy when it comes to savoury and sweet.*
So if this soup can win me over, and it did, I’m guessing/hoping that it’ll convince you guys too.
*although, weirdly, I’m a big fan of cheddar cheese and raspberry jam sandwiches (throwback to a misspent youth).
Parsnip, Carrot & Apple Soup (serves 3-4)
- 3 large parsnips, peeled and roughly chopped
- 2 large carrots, peeled and roughly chopped
- 1 small, white onion, sliced
- 1 clove garlic, chopped
- 1 red apple (I used a Royal Gala)
- 2 tbsps butter
- 3 cups chicken (or vegetable) stock
- Melt the butter in a large saucepan. Add the garlic and onion. Saute for a few minutes until golden.
- Stir in the parsnips, carrot and apple. Season. Pour over stock and cover. Bring to a boil then reduce the heat to let it simmer for 20 minutes.
- Transfer into a blender and process until smooth. Serve.
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