The humble parsnip: in my opinion, is a vegetable that doesn’t get even half as much time in the limelight that it deserves.
It’s almost as if it’s the carrot’s anemic sibling, but so full of a sweet, wintery flavour that’s comparable to something of a love-child between a potato, a carrot and an apple. These beauties can be elevated in a soup that’s jam-packed with flavour and full of goodness.
It’s so simple to make but so effective and perfectly warming for these cooler days.
What you’ll need:
1 White Onion, roughly chopped
5 Parsnips, peeled and roughly chopped
2 Granny Smith Apples, peeled and roughly chopped
500ml Vegetable Stock
3 Tbsp Olive Oil
Start by heating a glug of olive oil in a large pot and add the onions. Allow to sweat and stir frequently to stop them from browning too much.
Once the onions have started to cook through, add the parsnips into the pot and stir to caramelize. Then add the apple and stir again.
Cover with stock and allow to simmer for 15 minutes until the veg begins to soften. Cook for a further 5 minutes if necessary.
While the veg is cooking, you can carefully lay the apple peel onto a parchment lined baking tray and pat dry. Sprinkle a dash of sea salt onto the apple peel and pop into a 200 degree oven for 5 minutes to dehydrate.
Once the veg is soft, pop it into a blender or, use a stick blender to blend until smooth. Add the olive oil and blend again, then season and taste for seasoning - adding more as desired.
Pour into a bowl, crack a good amount of black pepper onto the top and crumble over the dehydrated apple peel. Add an extra splash of olive oil and dive right in!
By Lauren Loudon