Parsnip and Apple Soup with a hint of Ginger.

This soup recipe is low fat, healthy and easy to make. The ginger can be left out, if preferred, but my advice is to try it with, the heat it gives is lovely and comforting! I also use normal eating apples, like Windsor apples and Cox apples etc., the mixture of several kinds works the best. As for the stock for the soup, feel free to use any, home made or shop bought, vegetarian or chicken, it's up to you! Make a big batch of it and freeze some for later.

2 ltr of stock

2 stalks of celery

1 onion

a small piece of ginger 

4 medium apples

5 medium parsnips

2 potatoes

a splash of olive oil

salt and pepper to taste

a tsp of grated nutmeg

chopped parsley

Splash some olive oil in the saucepan. Sautee chopped celery and onions.

Wash and cube the parsnips and the ginger, add to the pan.

Sautee the vegetables for a little longer, then add the stock. Keep about half a cup of stock, just in case the soup turns up a bit too thick. Turn the heat up, bring the soup to the boil, reduce the heat and cook for about 15 min., during this time peel and chop the apples and potatoes.

Add the potatoes and apples to the soup and cook for a further 10-15 min., or until all the vegetables and the apples are cooked.

Spoon into a food processor or use a hand held blender and blend until almost smooth, I personally prefer to leave it a bit chunky. Transfer back into the saucepan , on a very low heat , add the remaining stock if the soup turned up a bit too thick. Season to taste and stir in the nutmeg and parsley. Serve as it is, if you are on a diet, or with bread and butter if not!

Enjoy!