Parsnip and Apple Soup
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Ingredients
- This is a classic East Anglian soup that marries the first of the new season's parsnips with the last of the autumn's cooking apples.
- 2 tablespoons vegan margarine
- 1 medium sized onion, peeled and chopped
- 4 small or 2 medium sized parnips, peeled and chopped
- 1 medium sized cooking apple, peeled, cored and chopped
- 1 pint vegetable stock (or 1 pint of water and 2 stock cubes)
- 1 bay leaf
- 4 fresh sage leaves (chopped)
- 1 teaspoon sugar
- 1 pint soya milk
- salt and ground pepper to taste
Method
- Melt the margarine in a large saucepan.
- Saute all the vegetables and apple, stirring frequently until the onion is transparent.
- Add the stock and herbs and sugar, then bring to the boil and reduce the heat.
- Cover and simmer for 30 minutes, until the parsnips are tender.
- Add the milk and allow to cool slightly.
- Blend in a liquidiser, and add salt and pepper to taste.
- Reheat to serve.
About
Type
Timings
- Preparation: 15 minutes
- Cooking: 45 minutes
- Total:
Allergy details
