From My Kitchen

This soup is goooooooood. Just add some bread and maybe some cheese and you’ve got a perfect lunch ahead of you. Yums. Serves 4.

Ingredients

20g unsalted butter

1 tbsp olive oil

2 onions, chopped

500g parsnips, diced

2 apples, diced

1/2 tsp smoked paprika

500ml veg stock

250ml milk

Drizzle of double cream

Chopped chives

Method

1. Gently fry the onion in a large saucepan with the olive oil and butter for a good 10 minutes until soft. Keep ’em moving though, you don’t want them to brown at all.
2. Add in the parsnips, apples, smoked paprika and seasoning, mix well, and fry for another couple of minutes.
3. Stir in the stock, bring to the boil, cover, reduce to a simmer and cook for 15 minutes until the veg is tender.
4. Take off the heat, stir in the milk and blend until smooth (a stick blender is your friend here. If you don’t have a blender of any kind, well, welcome to your lumpy soup!). Add in a little hot water if it’s too thick for your liking.
5. Ladle into bowls, drizzle on the cream, chopped chives and a sprinkling of smoked paprika.
6. Stir and eat.
7. Optionally fling a few cubes of cheddar in the bowl before you ladle in the soup. Mmmmmm melting cheese……