So, it is really cold and again, soups bring comfort and warmth. Anyway, there is never a need for a pretext to eat soups.
Combining a fairly sweet vegetable such as the parsnip with the acidity of the apple and the spicy oil brings a change. I like this soup to be fairly thick, so it can be a snack, a starter or a main course, served with thick slices of warm country bread. For its consistency and acidity, I have used a whole Bramley apple, but any variety of apple will do. Being post Christmas, I have replaced the cream with evaporated milk. Will it really make a change to the waistline, I wonder.
- 4 big parsnips, peeled and sliced
- 1 large onion, peeled and quartered
- 1 whole Bramley, peeled , cored and quartered
- 150ml evaporated milk
- 2 soup spoonful chilli infused olive oil
- 2 reduced fat vegetable stock cubes
- Put the parsnips, onion and apple and the 2 stock cubes in a pressure cooker/ cooking pot with enough water to cover.
- When it is cooked, whizz, add the spicy oil and the milk and serve immediately.
- A cool Chablis goes well with this soup.
Tip: Do not use any salt because the stock cubes are already salty and although you can always add salt, it is near impossible to remove.