THERE’S nothing quite like a piping hot bowl of soup for warming up on a cold winter’s day, and new cookbook Seasonal Soups is packed with 52 recipes to inspire your next session in the kitchen.
Created by self-confessed “soup obsessed” greengrocer, Fraser Reid, the garlic-and-rosemary-infused olive oil makes this parsnip and apple dish extra special – and it’s vegan-friendly, too!
Seasonal Soups is out now, published by Kitchen Press, priced £8.99.
2 cloves garlic, peeled, finely chopped
2 sprigs rosemary, leaves picked off, finely chopped
2 tablespoons olive oil
1 onion, peeled, roughly chopped
750g parsnips, peeled, roughly chopped
1 apple, peeled, cored, roughly chopped
2 stock cubes
Salt and freshly ground black pepper
Put the chopped garlic and rosemary into a small bowl with the olive oil and set aside for 10 minutes to infuse.
Heat a pot on medium-low heat and add the infused oil to the pot along with the onion, parsnips and apple and fry for 10 minutes.
Pour in 1.2 litres of boiling water, chuck in the crumbled stock cubes and bring to the boil.
Turn down the heat and simmer for 20 minutes.
Blend the soup until smooth and season well to taste.