The flavour of the faintly sweet parsnips combines with Bramley apples. By roasting the parsnips in the oven before making the soup, it intensifies the flavour.

Ingredients - Serves 4 Adults

Parsnip and apple soup

• 720g / 1½ lb. of parsnips
• 3 teaspoons of olive oil
• 2 cooking apples, sliced
• ¼ teaspoon of cumin powder
• 2 medium white onions, finely chopped
• 1 inch of root ginger
• 1½ litres / 2½ pints of low-fat chicken stock or 2 stock cubes, dissolved in 1½ litres / 2½ pints of water
• Freshly milled black pepper, to taste

Bramley apple salsa

• 1 small Bramley apple, peeled and sliced
• 2 dessertspoons low-fat yoghurt 
• 1 dessertspoon apple juice

Method

Parsnip and apple soup

1. Wash and scrape the parsnips, then cut into long strips
2. Place in a roasting dish with apples and garlic, and sprinkle with 2 teaspoons of olive oil
3. Dust with the cumin powder, then roast in the oven, covered with a little foil for 30 minutes until softened and flavour is intensified
4. Into a large heavy based pan add 1 teaspoon of olive oil, add the chopped onions and cook until opaque
5. Add ginger, stirring well and cook until opaque
6. Add the roasted parsnips and any liquid in the roasting tin, and squeeze the garlic from the cloves
7. Add half of the stock and leave to simmer for 10 minutes
8. Allow to cool slightly, for safety, and then liquidise the soup
9. Return it to the pan, add the remainder of the stock, and simmer gently for 8-10 mins
10. Season with the black pepper and serve

Bramley Apple Salsa

1. Dice the Bramley apple very finely, toss in a little apple juice, then mix with the low-fat yoghurt and blacked pepper
2. Serve just a little on each bowl of soup

Serving Suggestions

Serve with fresh, crusty wholegrain bread

Disclaimer

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Serves 4 Adults
Cooking Time 40 Minutes
Cost Low
5-a-day 1 Of Your 5 A Day
Utensils Needed Baking Tray, Chopping Board, Chopping Knife, Measuring Jug(for Liquids), Saucepan, Vegetable Peeler, Wooden Spoon

Nutrition Information
Typical Values	Per 100g	Per Portion (484g)
Energy	134Kj	647Kj
	32Kcal	154Kcal
Fat	0.7g	3.5g
(of which saturates)	0.1g	0.5g
Carbohydrate	4.8g	23.1g
(of which sugars)	3g	14.5g
Fibre	1.6g	7.8g
Protein	0.8g	3.8g
Salt	0.2g	1g