Parsnip, apple and mint soup

By: Gillian Reith, Linsey Reith, Nichola Reith
From: Three Sisters Bake
Serves: 8
Photographer: Helen Cathcart

This is a lovely light soup which makes a perfect starter or, even better, a lunch on a sunny day. The concept of apples in soup always tends to raise an eyebrow among our more cautious customers, but after one mouthful they are convinced. - Nichola

Ingredients

Quantity	Ingredient
6	medium parsnips, scrubbed and chopped into 1 cm chunks
2 tablespoons	maple or agave syrup
1 tablespoon	olive oil
2	white onions, chopped into 2.5 cm chunks
1	medium leek, topped and tailed, chopped into 2.5 cm chunks and rinsed thoroughly
2	large white floury potatoes, scrubbed and chopped into 2.5 cm chunks
2 litres	skimmed milk
6	granny smith apples
1 teaspoon	vegetable bouillon powder
	salt
	coarsely ground black pepper
2 1/2 tablespoons	finely chopped mint leaves, to serve

Method

Preheat the oven to 160°c.
Place the parsnip chunks in a deep roasting tin, drizzle with the syrup and toss in the oil to coat. Roast in the oven for 25 minutes. Check every 5 minutes and give them a shake to prevent the syrup burning.
Meanwhile, put the onions, leek and potatoes in a heavy-based deep pan and cover with the milk. Bring to the boil on a high heat, then reduce the heat and simmer for 20 minutes, uncovered.
Peel, core and roughly chop the apples. Add the roasted parsnips, apples and bouillon powder to the pan. Top up with water to nearly cover the veg and simmer for a further 10 minutes.
Remove from the heat, allow to cool a little and liquidize with a hand blender until smooth. Season to taste, then scatter with the chopped mint leaves and serve.

Tags:: Three Sisters Bake; Reith; Gillian; Linsey; Nichola; baking; baked; Scottish; Scotland; UK; European

Parsnip, apple and mint soup

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