Now the weather is turning chilly with winter fast approaching, there’s nothing more comforting than a bowl of warming homemade soup. If you love parsnips, this is one recipe you are sure to enjoy that’s healthy, contributes to your 5 or more a day and is so quick and simple to make. It’s also very versatile in that it can be adjusted to suit your taste by adding more or less ginger and spice, quantities can be easily doubled up, and freezes well. Another advantage is that specific quantities are not required for any of the ingredients, simply use what you have to hand. My sort of cooking!

Ingredients

500 g parsnips, peeled and chopped

* If using small/young parsnips, if the skins are unblemished, you can leave on the peel. There is also no need to remove the core.

* If using large/old, peel and remove core but do not discard. The chops cores can be added to the pot and cooked for 5-10 mins before adding in the apples and rest of parsnips.

* Spiralizing the parsnips will help the dish cook faster

1 large eating apple, peeled, cored and diced

1 diced onion approx same size as apple

Knob of butter or a little olive oil

Approx 1-to-1.1/2 pints of vegetable stock – enough to cover all the ingredients in the pan. (Chicken stock can also be used as long as not too strongly flavoured.)

(Optional) Approx 1 teaspoon of ginger puree or grated fresh ginger. Add more or less to taste. Extra ginger puree can be added at the end if you prefer a stronger flavour.

A few whole cumin seeds and a pinch of turmeric.

Method

1) Melt the butter/oil in a large saucepan, then add the cumin seed and turmeric and cook for a few moments then add the onion. Cook for 3-4 minutes until softened.

2) Add in apples and parsnips and ginger. Stir, then pour in the stock. (If using diced cores, cook these first for about 5-10 mins before adding the rest of the parsnips and apple.)

3) Bring to a gentle boil, stirring occasionally, then reduce heat, cover and gently simmer for about 15-25 minutes until parsnips, especially the core, and apples are soft.

4) Remove from heat, cool for a few minutes before blending until smooth, either with a stick blender or in a food processor.

5) If soup is too thick, add a little milk until required consistency is reached. Gently reheat before serving.

6) Now is the time to add cream or crème fraîche for extra richness if you prefer.

7) Season to taste before serving, garnished as you wish. Here I’ve used fresh-baked crispy croutons and a sprinkling of parsley, but a spoonful of cream and/or a few small diced apple pieces would be equally as good.

* If soup is to be reheated, do not allow to boil.

* If soup is to be frozen, freeze after stage 5.