Curried Parsnip and Apple Soup
Wednesday, 29 October 2014
I could've named this post THIS IS AN AUTUMN RECIPE, OK?
Mainly because it is soo wonderfully autumnal. From the parsnips, to the chunky bramley apples to the gorgeous fabric it is all photographed on (thanks for that by the way, Mum!) this recipe has fall written all over it. It's warming, delicious and cheap (hurray for seasonal cooking). It is just what you need when the nights are drawing in and your fingers are edging toward the thermostat.
It seems as soon as Autumn hits I go into hibernation mode and soup seems to be the only logical dinner option for a chilly, rainy evening. I'm in full-on soup appreciation mode and if you are too then this simple staple is also one of my favourite go-to recipes.
Now if you're new to the idea of fruit in soup, you might be shouting at your laptop screen, telling me to get a grip. But I have to tell you, concerned personage, I have a grip! My delightful Grandmother who is always a kitchen inspiration has treated me to parsnip and apple soup before. Her recipe was ever so welcome on a chilly day, whilst manning a stall at a Christmas market. But I'm digressing. The parsnip and apple combination is a winner and the flavour of curry takes the edge off of the sweetness. The bottom line here is embrace the apple my friend, embrace the apple.
As ever, the wonderful thing about soup is that you can make a big ol' batch and store it, squirrel like, for the winter months. This soup will double, or triple up and will freeze happily if you choose to make a big batch, or it is super easy to whip up a fresh portion.
To make Curried Parsnip and Apple soup you will need (serves 2):
knob of butter
1 tbsp olive oil
300g bramley apples
1 clove garlic
400ml chicken stock
Generous splash of milk
1 tbsp curry powder
salt and pepper
crusty bread, to serve.
Begin by melting the butter and oil together in a large pan.
Then roughly chop the onion and parsnip and chuck them in the pan. Cook for about 10 minutes or until the onions are softened.
Now peel and core your apples.
Gotta love that autumnal lookin' Bramley.
Then chop your apples, crush the garlic and chuck them both in.
Pour in the stock and bring to the boil.
Then reduce the heat and simmer or about 20 minutes or until the parsnips are soft.
Then blitz until smooth in a blender.
Season to perfection and stir through the curry powder.
Finally stir through the milk until you have a consistency you are pleased with.
Pour into bowls and serve with crusty bread.
Happy Autumnal eating!