A tasty and warming soup full of autumnal flavours. Serve with warm, crusty bread.
1 onion, chopped
1 garlic clove, crushed
450g parsnips, peeled and chopped
250g Zari apple, peeled, cored and chopped
1 Bramley apple, peeled, cored and chopped
1/2 tsp ground coriander
1.2L vegetable stock
70ml single cream
Melt the butter in a large pan, then add the onion and garlic and cook for 3-4 minutes until soft.
Add the apples and parsnip and cook for a further 3-4 minutes.
Add the ground coriander and stir in then pour in the stock, season well to taste and bring to the boil.
Simmer for 25 minutes.
Remove from the heat andblend it in the food processor until smooth. Stir in the cream and reheat gently, but don't allow to boil.