This isn’t some flimsy soup – it will fill you up plus you’re getting a great vegetable fix along with an energy boost to help see you through the frenzy of upcoming holiday festivities.
Prep time: 10 minutes
Cook Time: 1 hour and 15 minutes
Total time: 1 hour and 25 minutes
Yield: 6 bowls
Storage: Cool and keep in the fridge for 3 days, or freeze for up to 3 months.
About 3 tablespoons/40g butter
splash olive oil
2 medium onions, chopped
2 cloves garlic, crushed
4-5 medium parsnips, peeled and cut into small chunks
1 large cooking apple, peeled, cored, and cut into small chunks
5 cups/1.2 liters vegetable stock
3 tablespoons Old Fashioned Smooth peanut butter
6 strips bacon
Small handful flat-leaf parsley, chopped
1. Heat the butter and olive oil in a large saucepan until the butter has melted. Add the onions and soften gently for 5 minutes. Add the crushed garlic and cook for a further 2 minutes.
2. Add the chunks of parsnip and apple, season and give it a good stir and then pour in the vegetable stock. Simmer uncovered over a gentle heat for 1 hour, stirring occasionally.
3. Meanwhile in a non-stick frying pan cook the bacon in a little oil until crisp, drain on kitchen paper, and then crumble into small pieces.
4. Remove the large saucepan from the heat, and allow to cool a little. Stir in the peanut butter and then puree mixture with an immersion blender until smooth. Check the seasoning and peanut butter levels and adjust according to taste.
5. Divide into six bowls and swirl with a little creme fraiche, then scatter with the crispy bacon and chopped flat-leaf parsley. Serve with warm buttered crusty rolls.