Curried Parsnip and Apple Soup

If you’re feeling a little under the weather or have the post-Christmas blues, then it’s time to hunker down and enjoy a bowl of healthy, hearty, warming soup.

We’ve popped together a recipe for a Curried Parsnip and Apple Soup that’s sure to do the trick if you need a boost, plus it’s ideal for Veganuary.

Ingredients (serves 4-6):

25g butter, swap for a vegan alternative as needed

1 tbsp rapeseed or olive oil

225g onions, peeled and chopped

1 tbsp curry powder

450g parsnips, peeled and sliced

225g cooking apples, peeled, cored and chopped

600ml chicken stock, swap for vegetable stock as needed

90ml of milk, swap for a vegan alternative as needed

150ml white wine

Sprig of flat leaf parsley

Method:  

Melt the butter and oil in a heavy saucepan and add the chopped onions. Then stir in the curry powder, parsnips and cooking apples.

Cook together gently for 10 minutes. Add the stock, milk and wine, bring to the boil and simmer for 30 minutes or until the parsnips are soft.

Puree in a food processor or blender. Reheat and, if you wish, add the sprig of flat leaf parsley as a garnish.