Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy.

Add the onion and dried rosemary, cover and fry gently for 3-4 minutes. Add the roasted parsnip and the remaining ingredients. Bring to the boil. Reduce to a simmer and cook for five minutes ...

Add a layer of potato followed by another layer of parsnip, then another layer of ... As well as creating a more streamlined design for recipe content, we’ve added lots of new features to ...

Recipes like Curried Parsnip & Apple Soup and Turkey & Wild Rice Soup with Vegetables are delicious, warming and nutritious, all while supporting your health goals. This creamy parsnip and apple ...

Make the most of the humble parsnip with these tasty recipes that are perfect for keeping ... it with leeks and parsnips for a wintery green soup. 1. Bring a one litre pot of water to a boil ...

To make this vegan, use vegan stock and swap the yogurt for a dairy-free coconut alternative. You can use fresh or dried curry leaves for the spice oil. Leftover fresh curry leaves are best stored in ...

Make soup to end of step 3 up to a day ahead. Cool completely, then transfer to a bowl, jug or airtight container, cover and chill. To serve, reheat gently in a pan and check the seasoning. Complete ...