Monday, 20 February 2017

Parsnip & apple soup

Parsnip & apple soup:
1.5 x 500g bag parsnips (the last of my Xmas veg bought at 10p a bag!) 15p
2 eating apples 50p
1 white onion 7p
25g butter 10p
1 tbsp oil 2p
1 x 150ml pot single cream 54p
2 x veg stock cubes dissolved in 1.2 litres boiling water 12p
Dash of dried parsley
Black pepper
Dice onions and chop parsnips & apples into small cubes. Melt the butter & oil in a pan. Add the onions and parsnips and cook on a medium heat for 15 mins, stirring occasionally (have the heat low enough to soften the onion but not burn them). Add the apple and cook for another 2 mins. Add the stock, parsley and black pepper and simmer for 20mins until the parsnips are soft. Take off the heat, blend with a stick blender until smooth then stir in the cream (you can use milk to make it cheaper/less fattening).
Makes 4 large bowls for approx 38p per bowl. I served it with crusty bread & butter.

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