Soup's On.................

Another chilly day so let's grab that apron again and head to the kitchen - time to get the soup pot simmering.

Does this combo look a bit odd? Good old Granny Smiths sidling up to rustic parsnips! This unusual combination of fruit and vegetable gives this soup an exciting, slightly sweet flavor - and you get a good helping of healthy food at the same time. It's quick and simple and my version of another recipe from Cranks, that now sadly missed English vegetarian restaurant.

~ Parsnip & Apple Soup ~

Serves 4~6

3 Tbsp. Butter

1 large onion, finely chopped

3 medium-sized parsnips, scrubbed and chopped

2 medium-sized Granny Smith apples, peeled, cored and chopped

3 cups vegetable stock

3 Tbsp. chopped parsley

1/2 tsp. Herbes de Provence (mixed herbs)

3 cups milk

Sea Salt & Black Pepper

Dash of heavy cream to finish

Melt butter in large saucepan and saute vegs. and apple, stirring frequently, until onion is transparent, do not brown. Add stock and herbs, bring to a boil then reduce heat. Cover and simmer 30 minutes. Cool slightly, add milk. Blend with a stick blender in saucepan until smooth. Reheat to serving temperature - do not boil. Adjust seasoning to taste, adding freshly ground black pepper and salt. Serve in warmed bowls with a swirl of cream and sprinkle with more chopped parsley. Enjoy!