Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 750 g parsnips, peeled and chopped into small chunks
  • 250 g baking potatoes, peeled and chopped into small chunks
  • 250 g Bramley apples, peeled and chopped into small chunks
  • 750 ml vegetable stock
  • 4 small sprigs of fresh thyme, leaves only
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a large saucepan, add diced onions, and gently fry with the lid on for 3 minutes until softened (but not browned). Stir occasionally.
  2. Increase the heat and add parsnips, frying uncovered and stirring regularly until they and the onions are nicely browned.
  3. Reduce heat, then add chopped potatoes and Bramley apples. Stir to combine.
  4. Pour in vegetable stock, thyme leaves, and season with salt and pepper. Bring to a boil, then simmer for 15 minutes with the lid on until vegetables are tender.
  5. Carefully transfer the hot soup to a blender and blend until completely smooth.
  6. Return blended soup to the saucepan, heat gently if needed, and adjust consistency with water. Taste and adjust seasoning if necessary.
  7. Ladle soup into bowls and serve with homemade bread.