Parsnip & Apple Soup


2 tsp olive oil
1 large onion, chopped
700g parsnips, peeled and chopped
250g potatoes, peeled and chopped
2 Braeburn apples, peeled and chopped
1/2 tsp dried rosemary
1 litre very low-salt vegetable stock (eg Kallo)
250ml semi-skimmed milk



  1. Heat the oil in a large saucepan, add the onion and cook for 5 minutes.
  2. Add the parsnips, potatoes, apples and rosemary and stir to heat through.
  3. Pour in the stock and bring to a simmer.
  4. Cover and cook for 25 mins, until the vegetables are tender.
  5. Use a hand blender to purée the soup until smooth.
  6. Stir in the milk and heat through.
  7. Serve with bread soldiers


Nutritional Information

Energy 111kcals
Protein 3g
Fat 3g
Carbohydrate 19g

Source of Fibre & Vitamin C