Curried parsnip and apple soup

Soup season has arrived and I’m here for it! I love soup for lunch and this feels very autumnal to me. I’m not a huge fan of spice but you can add some Chilli flakes if you are. 

200g parsnips

100g flesh of an eating apple

400ml vegetable stock (homemade or from a cube)

1 peeled, chopped clove of garlic

1 tablespoon of cream (I used plant based Elmlea) 

1 teaspoon fresh grated ginger

1 teaspoon curry powder

Salt and pepper to taste.

1. Chop up the parsnips and apple. Place in a saucepan.
2. Add the vegetable stock, curry powder, chopped garlic clove & grated ginger.
3. Bring the stock to the boil, and then reduce to a simmer, cover with lid and leave to cook until the parsnips are soft. Remove from the heat and leave to cool.
4. Add the contents of the saucepan to a blender & blitz. Add the cream. Season to taste.

            Enjoy! 

Roasted Carrot and Thyme soup    Serves 2 - 3

450g carrots

Olive oil

1 garlic clove

1 small shallot 

3 cups vegetable stock (fresh or from a cube).

Fresh thyme

1 tablespoon butter or vegan alternative.

1. Preheat the oven to 180c.
2. Cut the carrots into slices. Toss them in 1 tablespoon of olive oil & place on a baking tray. Dot with sprigs of thyme. 
3. Roast in the oven for about 40 mins (until the carrots are soft and starting to brown - ovens vary as do different types of carrot).
4. Meanwhile, heat a dessert spoon of olive oil in a frying pan and fry the onion and garlic over a medium heat until they are soft and starting to brown.
5. Make up the vegetable stock, add a tablespoon of butter or vegan alternative when it’s still hot, so it melts in.
6. When the carrots are cooked, place the carrots,  vegetable stock, onion and garlic into a blender and blitz.  Season to taste. (NB don’t blitz the stock when it’s piping hot! Let it cool a bit).
7. Decorated here with some plant based elmlea and some sprigs of thyme.

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