Parsnip and apple soup

Babiche Martens

Ingredients

25 g	Butter
1	Large onion
2	Garlic cloves, chopped
1 tsp	Coriander
½ tsp	Cumin
800 g	Parsnips, peeled and chopped roughly, plus an extra parsnip for chips, if making (Main)
300 g	Apples, peeled and chopped (Main)
1 Ltr	Chicken stock
½ cup	Cream
¼ cup	Parsley, chopped

Directions

1. Melt the butter in a large pot. Add the onion and garlic.
2. Soften for 5 minutes without browning.
3. Add the coriander and cumin. Stir until fragrant.
4. Add the parsnips, apple and chicken stock.
5. Bring to a simmer for 20 minutes until the parsnip are completely softened.
6. Put through a blender until smooth or use a hand whizz.
7. Before serving bring back to a simmer, add the cream and parsley.
8. Serve with roasted parsnip chips, if liked. To make, peel the parsnip into thin ribbons using a vegetable peeler. Fry in vegetable oil in batches until golden and crisp. Drain on paper towels.