1 Large Onion, chopped

2tbsp Vegetable Oil

A Few Sprigs of Fresh Thyme

4.5 Parsnips, peeled and chopped

1 Large Bramley Apple, peeled cored and roughly chopped

1ltr Chicken or Vegetable Stock

Caroline Samuels creates a Parsnip, Apple and Thyme Soup

  1. Heat the oil in a large saucepan.
  2. Add the onion and cook gently until soft.
  3. Add the thyme, parsnips and apples and give it all a good stir. Cook for about 5 minutes, stirring often.
  4. Add the stock and simmer gently, uncovered, for about 15–20 minutes until the parsnips are soft.
  5. Puree the soup and taste. If looking for a creamier flavour, add a little warmed milk (or cream if you happen to have some lurking in the fridge).

  • words:
  • pictures: David Merewether

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