Crisp-topped parsnip and apple soup

Name: Crisp-topped parsnip and apple soup | Asda Good Living
Total time: 40 min
Yield: 8
Cuisine: British
Ingredients: 20g butter; 1 onion, chopped; 8 parsnips, peeled (keep the peelings); 1 Bramley apple, peeled (keep the peelings), cored and chopped; 1 potato, peeled and chopped; 2 celery sticks, chopped; 600ml vegetable stock; 1tbsp olive oil; 2tbsp 50% less fat crème fraîche; Juice ½ lemon

This can be made the day before then reheated to save time.

By Asda Good Living,8th December 2016

(15 votes)

Cook: 40 Mins

Serves: 8

Price: 37p per serving

Nutritional Information

Each 210g serving contains

Energy
632kj
151kcal

Fat
5.3g

Med
8%

Saturates
2.1g

Med
11%

Sugars
9.2g

Med
10%

Salt
0.63g

Med
11%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
301kj/72kcal

Ingredients

20g butter

1 onion, chopped

8 parsnips, peeled (keep the peelings)

1 Bramley apple, peeled (keep the peelings), cored and chopped

1 potato, peeled and chopped

2 celery sticks, chopped

600ml vegetable stock

1tbsp olive oil

2tbsp 50% less fat crème fraîche

Juice ½ lemon

Method

Preheat the oven to 180C/160C Fan/Gas 4.

Melt the butter in a large pan and add the onion. Cover and cook for 8 mins, until soft.

Add the parsnip, apple, potato, celery and stock. Replace the lid, bring to the boil and simmer for 20-30 mins until the veg is soft.

Meanwhile, toss the peelings in the oil and put on a baking tray. Roast for 10 mins until crisp, turning halfway through.

Take the soup off the heat, stir in the crème fraîche and lemon juice, then blend until smooth. Serve in bowls topped with the crisps and a sprinkling of black pepper.