Serves 2

Ingredients

50g butter
2 onions ( chopped )
a splash of vegetable oil
2 garlic cloves
4 parsnips (roughly chopped)
4 cooking apples (peeled ,cored, roughly chopped)
1 litre of vegetable stock
100m double cream
coriander (chopped)

Method

Melt butter in a saucepan over a low heat with a splash of vegetable oil.

Add the onions, garlic, apple and parsnip.

Cook for 10 minutes stirring occasionally until the parsnips and apples are tender.

Pour in the vegetable stock and bring to the boil, reduce the heat and simmer for another 10 minutes.

Pour the soup into a blender and whiz to a smooth consistency.

Stir in the cream and chopped coriander to taste.

Season.