Parsnips are a true winter vegetable and can be harvested throughout the winter (as long as the ground isn't frozen). Apples store well, so this recipe is very seasonal and cheap! By cooking seasonally you make the best of British vegetables and it is cheaper too.

Preparation

Heat the olive oil in medium sized pan (for at least 2 litres) and add the chopped onions and curry powder. Gently cook for around 5 minutes to soften the onion.

Add the chopped apple, the chopped parsnip and the dried thyme and stir fry for around 5 more minutes before adding the stock / bouillon (2 tbsp bouilon powder to 1.5 litres water). Bring to a boil and simmer for around 20 minutes until the parsnip is soft (you can test this by pricking a piece of parsnip with a fork).

Take the pan off the heat and add the soya cream. Puree the soup using either a hand blender or a kitchen machine and serve immediately. You can serve bread (contains gluten) alongside the soup if your diet allows it.

Note: this soup can be frozen and reheated for when you don't have much time to cook a healthy meal.

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.