Aromatic Parsnip Soup

Time: 30mins    Serves: 4 - 6

Ingredients:    850ml Vegetable stock, 1 large cooking apple, 550g (!lb 4oz) parsnips, 1 medium onion, 1 tablespoon sunflower oil, 1 clove garlic, 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric, salt, 300ml milk.

To garnish: a few sprigs of coriander, 4 - 6 tablespoons of natural yoghurt.

Method:

Warm the stock over a low heat.  Peel the apple and the parsnips.  Quarter and core the apple, chop both apple and parsnips into chunks and set aside.

Peel and chop the onion.  Heat the oil in a large saucepan, add the onion and leave it to soften.

Peel and roughly chop the garlic, add it to the pan, then add the three spices and cook for one minute.

Pour the warmed stock into the pan and add the apple, parsnips and salt.  Bring to the boil, then reduce the heat, cover and simmer for 15 minutes.

Meanwhile, rinse and dry the coriander and strip the leaves off.  Remove the pan from the heat and stir in the milk.  When cool enough process or blend the soup to a smooth puree, then reheat.

Ladle soup into bowls and garnish with the coriander.  Serve yoghurt separately.