Parsnip and Apple Soup

Ingredients

• 500g parsnips, peeled and diced
• 3 tsps Marigold vegetable bouillon stock powder
• 2 white onions, diced
• 2 large cooking apples, peeled, cored and diced
• fresh thyme
• 300ml semi skimmed milk

Cooking Instructions

1. Place all the ingredients, except the milk into a large saucepan with 1 litre of boiling water.
2. Simmer gently for 25 minutes until the vegetables are soft.
3. Allow to cool before blending in batches in a food processor.
4. Add the milk and store in a container until ready to reheat.
5. Reheat in a saucepan to a gentle simmer.
6. Ladle into warm soup bowls and serve.

Tips

For an extra special soup finish with a little flamed brandy.