Carrot, Apple and Parsnip Soup

I went shopping last night as I prefer to go midweek and late when it is relatively quiet. Parsnips were on offer at only 50p for 500 g so I got tempted. I fancied making some soup. I also got some more carrots 1.5 kg for 69p

Now at prices like those why not buy fresh veggies?

I have some lovely apple trees and I picked up the fallers the other day so I used 1 smallish apple in this soup. I often use eating apples so the type of apple doesn’t really matter.

This soup is really simple, low in calories and cheap to make. a winner on every front.

Recipe

• 2 largish carrots (peeled weight was 150 g)
• 2 medium parsnips (peeled weight was 170 g)
• 1 apple(peeled weight was 100 g)
• 2 stock cubes of your choice so gf or vegan if you wish.
• I actually used 2 chicken Oxo’s as I may add some shredded chicken to one of my stored soups later in the week.
• 1 tablespoon nutritional yeast (not essential but it adds b vitamins)

Method

• Prep carrots and parsnips and chop or slice them.
• Clean your apple-no need to peel unless you really want to-mine is organic so no need to
• Chop the apple into chunks
• Add veggies and apple to a pan and add enough water to cover plus another 150 ml or thereabouts.
• These quantities really depend how much soup you want to make. This made 3 decent portions.
• Boil, then simmer until veggies are fairly soft.
• Blend in a liquidiser, food processor or ~ninja-whatever you own.
• Return to the pan and add one stock cube and nutritional yeast if used.
• Test the flavour when this is blended in as they are all different and you want it tasty but not salty. It really depends on the brand you use.
• Add a second stock cube if you need and taste again. add salt and pepper if you wish-I didn’t need to.
• I often add a few chilli flakes but didn’t do so today.

That is all there is to it! Enjoy!