Parsnip, Apple and Celery Soup

This is great to use up parsnips which may have been in the ground a bit long (late February, early March) and some of those soft stored apples.

Parsnip, apple and celery soup.
4 – 6 portions

1 small onion – roughly sliced
1 kg parsnips (peel and chunk)
1 tbs sunflower or rapeseed oil
Knob of butter
3 sticks celery (chunk)
700ml water
400 g apples (peel, core, chunks)
1/2 stick cinnamon
1 tsp celery seed (optional)
Rosemary / sage and thyme – all chopped together, about 1 – 2 tbs in total
Salt and pepper

1. Melt the oil and butter till sizzling, add the onion
2. Saute for 5 minutes, add celery and parsnips, stir.
3. Add 700ml water, cinnamon and herbs.
4. Simmer gently until parsnips soften, add apple and simmer for a further 10 minutes.
5. Remove cinnamon stick, whizz with blender or in food processor. If the soup is too thick, add more water.
6. Season and taste.

The soup is great served with wholemeal bread and some Caerphilly or fresh Pecorina cheese. It will keep in the fridge for at least 4 days, it also freezes well.