A lighter soup with sweetness from the apple. It could be served with bread or croutons but topping it with toasted almonds gives a lovely crunch.
- 1 tablespoon rapeseed oil
- 1 medium onion chopped
- 1 clove of garlic, sliced
- 300g parsnips, chopped
- 1 medium Bramley apple, peeled and chopped
- 2 sprigs of thyme
- ½ litre light vegetable stock
- salt and white pepper
- toasted flaked almonds to serve
Peel and chop the vegetables and the apple.
Heat oil in a pan and cook the onion and garlic until softened but not browned. Add the parsnips and apple. Pour on the stock add some of the thyme, salt and pepper. Cover and simmer gently for about 15 minutes until the parsnip is soft.
Cool slightly and blend until smooth. Add water for a thinner soup. Season to taste.
Serve with toasted almonds, a few thyme leaves and a drizzle of oil if liked.
Serves 2