Guest Recipe: Apple and Parsnip Soup
22 October 2022
It’s apple season! National Trust Glendurgan Garden have a glut of apples in their orchard at this time of year and we asked them for a delicious, warming apple recipe, perfect for those Autumnal days
INGREDIENTS
Preparation time : 15 minutes
Cooking time : 1 hour
Serves : 6
30ml vegetable oil
200g chopped onion
2 cloves garlic, minced
1tsp ground nutmeg
800g parsnip, peeled and chopped
300g apples, peeled, cored and sliced
10g vegetable bouillon
salt and pepper
80ml cold-pressed rapeseed oil
10g fresh thyme, finely chopped
METHOD
1. Heat the oil in a large pan, add the onion, garlic and nutmeg and sauté for 5-10 minutes until softened.
2. Add the parsnips and the apples and sauté for another 5-10 minutes.
3. Dissolve the bouillon in a litre of boiling water and add to the pan. Cover the pan and bring to the boil. Add enough additional water to cover the vegetables and bring back to the boil. Simmer gently for 20 minutes or until the parsnips and apples are softened.
4. Remove the pan from the heat and leave to cool slightly, then blitz with a stick blender until the mixture is perfectly smooth. Add enough water to achieve a smooth consistency and season with salt and pepper.
5. Place the oil and thyme in a saucepan over a medium heat and continue to warm through until the thyme begins to sizzle.
6. Remove the saucepan from the heat and leave to cool. Drizzle the oil over the soup when you serve.
Glendurgan Garden have formed a new partnership with the Gleaning Cornwall Network to put their apples to good use. The lovely apple shed volunteers collect the apples, which are then picked up by Gleaning Cornwall who distribute them to local food banks and community kitchens.
They are still looking for donations from people with excess fruit and vegetables so if you can help, do get in touch with the Gleaning Cornwall Network!
Find more inspirational recipes here
Glendurgan Garden
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