Creamy parsnip and rosemary soup

Prep time: 10 mins     Cook time: 20 mins 

Serves: 6-8

Velvety smooth winter warmer - a comforting parsnip soup that is perfect and super filling. Tastes amazing with a slice of walnut bread on the side. 

800 g parsnips, peeled, cut into chunks

1 large white or brown onion, chopped

1 large potato, peeled and cut into chunks

1 large apple, peeled and cut into chunks

1 Tbsp vegetable oil

2 garlic cloves, minced

1 Tbsp fresh rosemary, chopped

1.2 l vegetable stock

salt and black pepper

2 Tbsp walnuts, toasted and chopped

1. Heat up oil in a large saucepan and add the chopped onion. Sweat for about 5 mins until softened. Add garlic and rosemary, and after 1 min add the parnips and potato. Let it cook for a couple of minutes and then add stock and apple. Bring to the boil. Cook for about 20 mins or until the vegetables are soft. 

2. Puree the vegetables with the blender and season with salt and pepper. Serve with some toasted walnuts and a slice of walnut bread.

3. Enjoy!