tbsp olive oil
1 large parsnip (or two small ones)
1 eating apple
1 veg stock cube
1 ltr water
1/2 lemon to taste
salt to taste
Trim the leek, then halve and finely chop. Peel and dice the parsnip, discard any hard, woody central bits if its a big one. Wash the apple, cut off the ‘cheeks’ around the core and dice (no need to peel it).
Gently fry the leek in the oil, then add the parsnip, apple and stock. Simmer for around 40 mins until the parsnip is really soft. Liquidise. Season with a squirt of lemon juice and salt. Stir and taste. Adjust as necessary.
This is a very light soup, slightly sweet sour and the texture of apple mousse. It makes a great starter or light lunch and works well with bread and salty butter.