APPLE AND ROASTED PARSNIP SOUP
- 1 kg parsnips
- 50 gm butter
- Extra virgin olive oil for roasting and sautéing
- 2 Pink Lady apples, cored and roughly chopped
- 1 brown onion, chopped
- 300 gm potatoes, roughly chopped
- ½ tsp each ground ginger,
- Cumin and nutmeg
- 1 tsp coriander seeds, crushed
- 3 litres vegetable stock
- sea salt to taste
- freshly ground pepper to taste
- 1 small pink lady apple, sliced into matchsticks
- 4 – 6 pieces roasted parsnips
- 2 Tbsp chives, snipped
- 150 gm thick cream
Pre heat the oven to 180C.
Peel, core and roughly chop the parsnips and place on a roasting tray. Drizzle with a little extra virgin olive oil and season with sea salt. Roast for about an hour, until crispy and golden brown. Remove from the oven and set aside.
Melt the butter in a large, heavy based pot, add a dash of extra virgin olive oil and sauté the onion until tender. Add the spices and continue to cook for a minute or two - being careful not to burn the spices. Add the chopped potatoes, apples, parsnips (reserving 4 – 6 pieces of the crispy tops for garnish) and vegetable stock.Bring to the boil, then turn the heat down and simmer for about 30 – 40 minutes. Once all the ingredients are tender, remove from the heat, and puree until smooth. Taste for seasoning and adjust if necessary.
To make the garnish, just before serving, slice the apple into matchsticks, add the reserved crispy parsnip, snipped chives and a little extra virgin olive oil. Pour soup into bowls, add a spoonful of cream, top with the apple garnish and serve immediately.