I have always liked parsnips for their rich sweet flavour but it has taken a long time to find a recipe for a soup that doesn't taste too sweet.
Various fruit and spice combinations have been tried and rejected as not quite right.
This recipe uses a good sharp tasting apple to balance the sweetness of the parsnip.
I tried it out on our extended family, making four times the quantity given below and every bowl was finished to the last drop, a resounding success.
You could use a small cooking apple or any sharp tasting eating apple.
I used Cox's Orange Pippins which I had in the fruit bowl at the time.
To make 2 - 4 servings
1 small Onion, chopped
1 sharp tasting Apple, cored & chopped
1 Parsnip, chopped
250ml Vegetable Stock
5ml Chinese 5 Spice
Salt & Pepper to taste
Around 140 - 280 KCals per serving.
Melt the butter in a heavy bottomed pan and gently sauté the onion, apple and parsnip until the onion is translucent.
Add the stock, spice and seasoning and simmer for 30 minutes.
Once the vegetables are soft use a blender to produce a purée. I use a hand blender straight in the pan.
Add the milk and stir in well while bringing back to a simmer. Serve and enjoy.
You could also freeze the purée before the milk is added to keep it for later. To use the frozen purée, thaw it out, add milk and re-heat.
If your vegetable stock is gluten free (I use Knorr stock cubes) then this soup is safe for those with a gluten intolerance.