Ingredients

The following ingredients have 4 Servings
  • 1 tbsp Olive oil
  • 500 g parsnips (peeled and diced)
  • 1 Apple (peeled and diced)
  • 3 Shallots (peeled and diced)
  • 2 Garlic clove (crushed)
  • 1 pinch Sea salt and black pepper
  • 1 litre Vegetable stock
  • 150 ml Reduced fat creme fraiche

Instruction

  • Put the oil in the pan and then add the shallots, parsnips, apple and garlic and gently cook on low for 5 minutes.
  • Add the stock and salt and pepper. Stir and simmer for 25 minutes until the parsnips have softened.
  • Blend the soup until desired consistency and stir in the creme fraiche.