Roasted Parsnip and Apple Soup

A useful recipe for using up surplus roast parsnips after Christmas.

(Serves 4)


  1. Fry the onion in the olive oil until golden brown.
  2. Add the garlic and cook until softened (about 2 minutes).
  3. Add spices and cook for a further minute.
  4. Add stock and bring to the boil.
  5. Add apple and cook until the apple has fallen.
  6. Add parsnips and cook for a few more minutes.
  7. Cool slightly then liquidise until smooth.
  8. Add wine and sage.
  9. Heat to boiling and simmer gently for 10 minutes. Stir frequently.
  10. If soup is too thick add more stock or water.