Pear and parsnip soup

A combination that sounds like it might not work but is totally delicious. Think sweet, creamy and comforting – there’s nothing better on a cold evening.

SERVES 2 PREP 5 MINS COOK 25 MINS

✱ 1 parsnip, peeled and chopped into small chunks

✱ knob of butter

✱ 1 low-salt chicken stock cube

✱ 1 pear, peeled and chopped into small chunks

✱ 2tbsp double cream, plus extra for serving

1 Put the parsnip in a saucepan with the butter, and cook over a medium heat, allowing it to cook down for 10 mins.

2 Meanwhile, boil the kettle. Measure out 500ml of boiling water, add the stock cube and mix, then pour it into the saucepan. Simmer until the parsnip is soft.

3 Using a stick blender, whizz the parsnip and stock until smooth.

4 Peel and chop the pear and add it to the saucepan. Simmer until the pear softens.

5 Once again, whizz until smooth. Stir in the double cream. If serving to children leave as is, but for adults you might like an additional swirl of cream or olive oil and a generous sprinkle of freshly ground pepper.

Per serving: 200 cals, 13g fat, 8g sat

fat, 17g carbs

RECIPES: My First Meals by Grace Mortimer (£20, HQ Harper Collins). PHOTOS: Grace Mortimer