RECIPE OF THE DAY Parsnip and apple soup with apple crisps

SERVES 4

This creamy curried parsnip and apple soup makes a delicious weeknight supper. The apple crisps take a little time to prepare but they add a sweet crunch to the dish. This recipe calls for Cameo apples, which are a late season British apple variety and are sweet and fruity, with hints of citrus and honey. However, depending on the season, use any apples of your choice.

WHAT YOU’LL NEED

4 Cameo apples

1 tbsp olive oil

Knob of butter

1 onion, diced

1 x 500g pack parsnips, peeled and chopped

2 garlic cloves, peeled and diced 1 tbsp mild curry powder 700ml vegetable stock

4 tsp soured cream

1/4 x 30g pack chives, snipped

METHOD

Preheat the oven to gas 1/2, 130°C, fan 110°C. Slice two apples as thinly as you can horizontally. Remove any seeds, then arrange on a baking tray lined with non-stick baking paper. Bake for 90 minutes or until dried out and leave to cool.

Meanwhile, heat the oil and butter in a heavy-bottomed pan, add the onion and parsnips; cover and cook gently for 10 minutes.

Chop the remaining apples and add to the pan with the garlic. Cook, covered, for 5-10 minutes. Stir in the curry powder and cook for 30 seconds.

Add the stock and 100ml of water. Simmer, uncovered, for 10 minutes.

Using a blender, whizz the soup until smooth.

Divide between four bowls, top each with 1 tsp soured cream, some chives, a few apple crisps and a twist of black pepper.

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