This apple, potatoe and parsnip soup is very easy to make and the result is well balanced and smooth soup.
Heat the butter and oil in a large saucepan, and cook the onion and garlic over a medium-low heat for 5-10 minutes, stirring every minute or so, until soft and translucent.
While the onions are cooking, prepare your other vegetables - chop the potato into chunks (you can let the skins on), and peel and chop the parsnip and apple.
When the onions are cooked, add the other vegetables to the pan, and mix well.
Add the vegetable stock (it should be almost covering the vegetables - adjust the quantity as needed, depending on the size of your pan), and cover wit h a lid, leaving just a small gap for ventilation.
Simmer over a medium heat for around 25 minutes, stirring every now and then until all the vegetables are very soft.
When the vegetables are ready, use an immersion blender to blend the soup until smooth.
Season with a generous amount of black pepper - you probably won’t need salt unless you used low-sodium stock.
Adjust the thickness of the soup as desired - if you’d like it to be thinner, just add a little more stock, and if you’d like tit to be thicker, cook over a medium heat for a few minutes, stirring constantly.
Serve topped with soft goat cheese and walnuts, if desired.
Ingredients
Directions
Heat the butter and oil in a large saucepan, and cook the onion and garlic over a medium-low heat for 5-10 minutes, stirring every minute or so, until soft and translucent.
While the onions are cooking, prepare your other vegetables - chop the potato into chunks (you can let the skins on), and peel and chop the parsnip and apple.
When the onions are cooked, add the other vegetables to the pan, and mix well.
Add the vegetable stock (it should be almost covering the vegetables - adjust the quantity as needed, depending on the size of your pan), and cover wit h a lid, leaving just a small gap for ventilation.
Simmer over a medium heat for around 25 minutes, stirring every now and then until all the vegetables are very soft.
When the vegetables are ready, use an immersion blender to blend the soup until smooth.
Season with a generous amount of black pepper - you probably won’t need salt unless you used low-sodium stock.
Adjust the thickness of the soup as desired - if you’d like it to be thinner, just add a little more stock, and if you’d like tit to be thicker, cook over a medium heat for a few minutes, stirring constantly.
Serve topped with soft goat cheese and walnuts, if desired.