Hairy Bikers Parsnip And Apple Soup

WebThis delicious parsnip and apple soup perfectly combines tangy cooking apples and the sweetness from parsnips. A wonderfully smooth soup. Each serving provides 202kcal,. WebIngredients. 25g/1oz butter. 1 tbsp sunflower oil. 2 medium onions, chopped. 600g/1lb 5oz parsnips, cut into 2cm/1in pieces. 2 garlic cloves, crushed. 600g/1lb 5oz. Web1 tbsp Oil. 2 Onions (chopped) 2 Cloves Garlic (crushed) 1 litre Veg Stock. 1 Apple. 1 tsp Ground Corriander. 1 tsp Ground Cumin. 6 Cardamon Pods (remove pods and crush.

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Web200g chopped onion. 2 cloves garlic, minced. 1 tsp ground nutmeg. 800g parsnip, peeled and chopped. 300g apples, peeled, cored and sliced. 10g vegetable bouillon. salt and. WebUncover the pan, add the garlic, grated ginger and all the spices, then cook for 1 minute more. Add the parsnips, chopped apple and stock, then bring to the boil, cover and. Web1 large onion, 2 cloves garlic, 650 g parsnips, 2 apples. Put the butter, oil and onion in a medium sized saucepan over a medium heat. Cook for a few minutes until the. WebParsnip and Apple Soup THE LOW CARB KITCHEN Fry off parsnips, onion, apple, garlic, ginger for about 4- 5 minutes until softened (add more coconut oil if it starts to stick) Add. WebMethod. Heat the oil in a large non-stick saucepan or a big flameproof casserole dish. Add the onion and garlic and fry gently for five minutes until softened but not coloured, stirring. WebMethod. STEP 1. Melt the butter in a large pan,then add the onion and garlic for 3-4 minutes untill softened.Add apples and parsnip for a further 3-4 minutes.Add coriander. WebSoup. 20g of butter. 1 tbsp of oil. 2 onions, or 1 large onion, diced. 3 garlic cloves, minced. 1 potato, around 230g in weight. 1 parsnip, around 230g in weight. 1 apple, around 230g in.

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This recipe is a really popular in our family, easy to make and tastes delicious!
Ingredients - 25g butter, 1tbsp sunflower oil, 2 medium onions chopped, 600g parsnips cubed, 2 garlic cloves crushed, 600g Bramley apples peeled, cored and chopped, 1 litre vegetable stock, 150ml milk
Method
1. Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further
two minutes, stirring regularly.
2. Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and blend the mixture until smooth. Using a blender is less washing up than a food processor.
3. Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.

By The Hairy Bikers from Hairy Biker's Best of British.
Filming by David.