Parsnips are the ideal winter vegetable, sturdy and cosy in winter stews while yet feeling festive due to their sweetness. Indulge in our hearty soup, which is perfect for warding off the winter chills.
Ingredients
1 medium potato
1 parsnip
1 apple of choice
400ml of vegetable stock
black pepper
20g of butter
1 tbsp of oil
2 onions, or 1 large onion, diced
3 garlic cloves, minced
Method
1. In a large saucepan, melt the butter and oil together and sauté the onion and garlic for 5-10 minutes, stirring every minute or so, until tender and translucent.
2. Prepare the remaining veggies while the onions are cooking: chop the potato into chunks leaving the skin on, then peel and chop the parsnip and apple.
3. When the onions are soft, add the remaining vegetables to the pan and stir to combine. Cover with a lid, leaving just a tiny opening for ventilation, and add the vegetable stock (it should almost cover the veggies - increase the quantity as needed, depending on the size of your pan).
4. Simmer over medium heat for around 25 minutes, stirring every now and then, until all the vegetables are very soft
5. When the vegetables are ready, puree the soup with an immersion blender until smooth. Season with a substantial amount of black pepper; unless you're using a low-sodium stock, you generally won't need salt.
6. When the vegetables are ready, purée the soup until smooth with an immersion blender. Season with a lot of black pepper; unless you're using a low-sodium stock, you probably won't need any salt.
7. Serve hot along with some breadsticks, if desired.
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