This is a quick, easy soup with a nice autumnal combination of flavours. Sadly though, its beige colour makes it decidedly unphotogenic, so I’ve declined to include an unflattering photo!
Ingredients for parsnip, apple and peanut soup (serves 2):
- 2 smallish onions
- 2 medium apples
- 2 medium parsnips
- A good splash of olive or sunflower oil
- 1 tsp dried sage
- 1 litre vegetable stock
- 4 tablespoons of peanut butter
- Peel and chop the onion and parsnips, and peel, core and chop the apple (the beauty of soups is that the ingredients can be as messily chopped as you like!).
- Heat the oil in a large pan for a minute or so, then add the onion. Sautee gently, stirring frequently until the onion has softened (but before it goes brown). Add the apples, parsnips and sage, and continue to sautee for a few more minutes.
- Add the stock and peanut butter, bring to the boil, then simmer until the parsnips are tender (around 10-15 minutes).
- Blend until smooth, adding more water if you prefer a slightly thinner consistency. Serve with some crusty bread.