Bramley Apple & Curried Parsnip Velouté Soup

This recipe, supplied by Milly Fortune of Clean Slate Catering, is the epitome of autumn, using up surplus apples and freshly unearthed parsnips. It is also quick and easy to make – a definite bonus – but, more importantly, is healthy and delicious. Velouté is a soup with a creamy texture.

Ingredients (to serve six)

25g butter
1 tbsp sunflower oil
2 medium onions, chopped
600g parsnips, cut into 2cm/1in pieces
2 garlic cloves, crushed
550g Bramley apples, peeled, quartered and cut into chunks
1 litre vegetable stock
150ml milk
1 tsp curry powder
Flaked sea salt and freshly ground black pepper
Olive oil and sage for garnish


1 Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened, adding the curry powder before stirring if you wish. Add the garlic and apples and cook for a further two minutes, stirring regularly.

2 Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth.

3 Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper. Drizzle olive oil and garnish with sage.

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