Parsnip and Apple Soup
Week
10
Season
Spring
Difficulty
Easy
Sweet parsnips and tart garden apples make a comforting soup that’s perfect for early spring.
Ingredients:
Method:
Melt butter, sauté onion, add parsnips and apples, cover with stock. Simmer 20 minutes until soft, then blend. Season and serve hot.
Cooking time: 30 minutes
Storage: Keep in fridge 3 days or freeze for 2 months.