This is a lovely warming soup, giving a wonderful mix of sweet and piquant flavours. It uses autumn seasonal veg and is suitable for Vegans. Best of all the whole family love it.
PREPARATION TIME:
30 min
COOKING TIME:
30 min
INGREDIENTS:
1kg Parsnips, peeled and chopped into chunks
Olive Oil/vegetable oil
2 onions, chopped
3 Vegetable Stock Cubes dissolved in 900ml boiling water
300ml Cider (I use Serious Scrumpy Vale Cider)
3 Tsp Mild curry paste (or according to taste – you could also use curry powder)
4 Tbsp apple butter
Soy milk as needed
METHOD:
Heat the oil in a large saucepan and add the onion, cooking until soft.
Add the parsnips and the vegetable stock along with the cider and curry paste. Bring to a boil and simmer, covered for 20 min, until the parsnips are soft. Blend the mixture and then add soy milk until the right “soup” consistency is achieved. Add the apple butter, 3Tbsp of the coriander and seasoning as required. Blend again.
SERVING:
Serve with some chopped chives and a swirl of a vegan crème fraiche (I mix Violife with a little soy milk until thick and creamy).
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