Page title and description

Soups & stews
Parsnip, leek, apple and mustard soup
Ingredients
- oil for frying, e.g. rapeseed
- 1 large leek, shredded (use the white and green parts)
- 2 large parsnips, peeled and diced
- 1 apple, peeled, cored and diced
- 1.2 litre veg stock
- 1 tbsp beer mustard
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
-
Step 1
Heat 1 tablesoon of oil in a large saucepan. Add the leek and fry gently for 8 minutes, stirring now and then to stop it catching. -
Step 2
Add the parsnips and stir for 1 minute. Add the apple, stock and season. Bring to the boil, reduce the heat and simmer for 20 minutes or so, until the parsnips are tender. -
Step 3
Blend until smooth. Put back in the same pan and stir in the mustard. Reheat gently. Check the seasoning and serve.