Parsnip, Apple and Ginger Soup

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

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

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