Home > Weekly Recipes >
Sweet parsnips and tart garden apples make a comforting soup that’s perfect for early spring. Melt butter, sauté onion, add parsnips and apples, cover with stock. Simmer 20 minutes until soft, then blend. Season and serve hot. Cooking time: 30 minutes Storage: Keep in fridge 3 days or freeze for 2 months.Ingredients:
Method:
Singapore Botanic Gardens
Singapore
Gardens of the Generalife, Alhambra
Granada, Spain
Rio de Janeiro Botanical Gardens
Rio de Janeiro, Brazil
Royal Botanic Garden Sydney
Sydney, Australia
Kenrokuen Garden
Kanazawa, Ishikawa, Japan
Aswan Botanical Garden
Aswan, Egypt