Name: Parsnip and apple soup
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 50 gram butter; 2 tablespoon olive oil; 1 leek, finely sliced; 2 clove garlic, peeled; 4 parsnips, peeled and diced; 1 stalk celery, diced; 4 centimetre piece ginger, peeled and grated; 1 bayleaf; 1/2 tablespoon coriander seeds, toasted and ground (optional); 1/2 tablespoon cumin seeds, toasted and ground (optional); 1 granny smith apple, peeled, cored and chopped; 1 litre water; 1/2 cup cream or milk; 1/2 cup greek yoghurt, to serve; 1/2 tablespoon coriander seeds, toasted and roughly ground, to serve (optional); 1/2 tablespoon cumin seeds, toasted and roughly ground, to serve (optional)

Parsnip and apple soup

Parsnip is the ultimate winter vegetable – its flavour doesn’t fully develop until it feels the chill in its roots. Sarah Bowman takes this cold-weather denizen and creates a warming, flavourful meal

Serves 4

Cook

Ingredients

50 gram butter

2 tablespoon olive oil

1 leek, finely sliced

2 clove garlic, peeled

4 parsnips, peeled and diced

1 stalk celery, diced

4 centimetre piece ginger, peeled and grated

1 bayleaf

1/2 tablespoon coriander seeds, toasted and ground (optional)

1/2 tablespoon cumin seeds, toasted and ground (optional)

1 granny smith apple, peeled, cored and chopped

1 litre water

1/2 cup cream or milk

1/2 cup greek yoghurt, to serve

1/2 tablespoon coriander seeds, toasted and roughly ground, to serve (optional)

1/2 tablespoon cumin seeds, toasted and roughly ground, to serve (optional)

Method

1.Heat the butter and oil in a large, heavy-based pot. Add the leek, whole peeled garlic, parsnip and celery. Cook over a moderate heat for 20 minutes until starting to caramelise.

2.Add the remaining ingredients except cream, cover and bring to the boil. Simmer for 30 minutes or until vegetables are soft.

3.Add cream, transfer to a food processor and whiz until smooth, adding more water, cream or milk to thin the soup to the desired consistency (I like mine thick).

4.Return soup to the pot and reheat until bubbling. Serve topped with a dollop of yoghurt and, if desired, a sprinkle of toasted seeds.

Woman's Weekly Food