Parsnip and Apple Soup

Sweet parsnips and tart garden apples make a comforting soup that’s perfect for early spring.

Ingredients:

400g parsnips, peeled and chopped

2 apples, peeled and chopped

1 onion, chopped

1 litre vegetable stock

1 tbsp butter

Salt and pepper

Method:

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.