The festive period always leaves me feeling lethargic and pretty stuffed.
When it comes to planning meals I use leftovers to make simple, easy and affordable dishes.
My favourite soups consist of healthy vegetables, lots of protein and all the nutrients you need to get you through the cold months.
1 tbsp sunflower oil or dairy free butter for a richer taste.
2 medium onions, chopped
600g parsnips, cut into cubes
2 garlic cloves, crushed
600g Bramley apples, peeled, quartered and cut into chunks
1 litre vegetable stock
150ml of oat cream or dairy free alternative milk
flaked sea salt and freshly ground black pepper
Garnish with oat cream and Black Pepper.
Firstly roast the parsnips, place them on a baking tray adding salt and pepper and a dash of olive oil. Roast for 30-40 mins at 170^C
Fry the onions with garlic in oil or dairy free butter until translucent then add the chopped apples
Cook apples and onions together until they soften, adding stock into the mixture then the roasted parsnips.
Let simmer for a few mins allowing the flavours to bond, then blend until desired thickness.
Taste the soup adding more salt and pepper if needed, at this point I usually add oat cream or a dairy free milk alternative to make it richer.
Let us know how yours turned out in the comments.
This post is courtesy of Cafe Van Gogh Chef, Harriet and was originally published on her blog:
If You Got Thyme.