With the onset of cooler Fall weather I’ve been making different soups, some to eat now and some for the freezer for those colder winter days. A new soup for me to try this year was parsnip and apple soup. I found this recipe at The English Kitchen and there is a link to the printable recipe there. As usual I tweek recipes to suit me. This meant leaving out the salt and pepper, only using part of a really big sweet onion, and adding a veggie stock cube to the water.
Parsnips aren’t everyone’s choice for a vegetable, but you have to be open minded and give them a try. Maybe it is an acquired taste. Maybe it’s a British taste. Another way I love parsnips is roasted with a few other veggies in the oven.
You need parsnips, onions, apples, vegetable stock and seasoning to taste. The recipe calls for cooking apples which are almost non existent to find around here so I used Gala apples, and they gave the soup a nice sweet taste. You could use whatever variety of apple you prefer.
Peel and chop the 3 ingredients. Lightly cook the parsnips and onions in the oil, add the apples, water and veggie stock cube and cover and cook till tender. Cool and put in the blender to make smooth. Add the milk and blend again and it is ready to heat and serve.
It was delicious with some flax and quinoa bread and some chunks of cheese. The rest was frozen for those cold winter days. Two cups of soup is a good measure for fitting into the freezer bags. I’ve tried freezing soup in various methods using round and square containers but now I use a medium size freezer bags as they lay flat and don’t take up as much room. And they defrost a lot quicker.
There is nothing better than a hot bowl of soup on a cold winter day.
Have you enjoyed a delicious bowl of soup lately? What is your favourite?
I’ve always called my posts “Soup”er Sunday and now I’ve found a link party to join with and it’s also called Souper Sunday
, perfect for joining. I’m also sharing with Weekend Cooking