Name: Parsnip, Apple and Ginger Soup
Yield: Serves 4–6
Ingredients: salt and black pepper; 2 tbsp olive oil; juice of ½ lemon; 2 large onions, diced; 2 medium leeks, washed, white part only, finely sliced; soft light brown sugar, to taste; cream or crème fraîche, to serve (optional); 1 litre vegetable stock (a cube is fine); ½ tbsp finely chopped ginger; 3 medium parsnips, peeled and roughly chopped; 3 apples, peeled, cored and roughly chopped; knob of butter; 1 bay leaf; 2 medium potatoes, peeled and roughly chopped; 2–3 garlic cloves, finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Parsnip, apple and ginger make a fantastic trio. The ginger brings out the warmth of the parsnip, and the apple cuts its earthy flavour with its sharp fruitiness. You could use eating or cooking apples; the latter will be more acidic so you may not need much lemon juice at the end.

Ingredients

knob of butter
2 tbsp olive oil
2 large onions, diced

Method

Melt the butter with the olive oil in a large pan, then add the onions and leeks and fry over a medium–low heat, stirring now and then, for about 10 minutes, until softened.

Add the garlic and ginger and cook gently for a further 5 minutes, making sure the garlic doesn’t burn.

Add the parsnips, apples, potatoes, bay leaf and just enough stock to cover the veg. Top up with some w