Cooking Time: 30 minutes
Quantity: Serves 4
If you roast the parsnips in the oven first it gives the soup a lovely flavour and colour.
A bit of margarine or vegetable oil
500g (1 lb 2 oz) parsnips - roasted in a little olive oil for about 30 minutes.
1 chopped, peeled apple (optional)
900ml (1 1/2 pints) vegetable stock
75ml (3 fl oz) soya milk
Salt and pepper
1) Finely chop the onions and cut the parsnips into chunks.
2) Heat margarine/oil and add the onions and parsnips (and apple). Cook for about 10 minutes until soft, then add the stock.
3) Simmer for 20 minutes then allow to cool slightly and purée with a blender.
4) Add soya milk and extra water if the soup is too thick. Reheat and season before serving.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.