Sweet and savoury soup heaven. This recipe is really easy to make and just that little bit of an upgrade from the usual wintery bowl of goodness.
The added salty / crispy root veg sprinkled on top compliments the sweetness of the soup perfectly, whilst also adding the most wonderful pop of colour.
1 medium white onion
3 medium parsnips
4 small apples
1 medium beetroot
2 garlic cloves
1 litre veg stock
Salt and pepper
Firstly, lets get these crisps in the oven. Peel and cut up the beetroot and one of the parsnips into thin slices. Coat everything with a good glug of Olive Oil and sprinkle with salt and pepper before laying out individually on a baking tray.
Cook at 180 degrees for about 20-25 minutes, turning half way through. If they are still not crispy enough just leave them in a little longer.
Once cooked, Add another sprinkle of salt over all whilst still warm then leave to cool down at room temperature.
Add another tablespoon or so of Olive Oil to a large pan and add the onion, chopped. leave to caramelise for a few minutes then add the minced garlic cloves and saute for another couple of minutes.
Chop the other parsnips and all the apples into chunks and add to the pan, stir for a couple of minutes whilst coating each chunk with the oil mixture.
Add the veg stock and simmer for approximately 30 minutes. Make sure all the veg is completely soft.
Using a hand blender, or large blender, mix the soup until it is smooth and delicious. If you want you can add more stock to your preferred texture or you can even add some cream/ dairy free cream to make it even smoother.
Add salt and pepper to your taste at this point too. Check all is delicious, then serve straight away.
Top with a handful of your root veg crisps and a sprinkle of pepper, enjoy!