PARSNIP AND APPLE SOUP

 

2 parsnips, peeled and chopped

1 large apple, peeled and chopped
1 onion, peeled and chopped
2 tbsp oil
1tsp medium curry powder
salt and black pepper
handful fresh breadcrumbs
500ml vegetable stock.

Serves 2

Heat 1tbsp of the oil and gently fry the onions until just starting to turn golden. 

Add the parsnips, apple and curry powder and stir to coat.

Pour in the stock. Bring to the boil and simmer for about 20 minutes.

Transfer to a blender and blitz until smooth, Then return to the pan, reheat and season well.

Heat the remaining oil in and fry the breadcrumbs until crisp and brown. 

Scatter over the top of the soup.