In winter I like to try and start the week by making a big batch of soup to keep me going for lunches during the week. This is one of my new favourites & honestly it's easy to put together, tastes great & also freezes really well. It's delicious on its' own, as we say in Ireland 'there's eatin & drinkin in it' or with your favourite gluten free crackers or bread.
1 tbsp olive oil
1 medium sized onion - diced
1 medium sized potato - peeled & chopped
2 large parsnips - peeled & chopped
1 apple (any variety works) - peeled, cored & chopped
1 thumb sized piece of ginger - peeled & chopped or grated
500ml vegetable stock - any brand or variety will do, I like to use he Dr Coys vegetable bouillon
Some chopped parsley & flaked almonds for garnish - optional
Prepare your stock in a jug or bowl with boiling water.
Using a non stick pan, heat the olive oil over a medium heat & add the diced onion, leave to sweat for a couple of minutes.
Add the potato, parsnip & ginger to the onion & stir together for a further 2 or 3 minutes.
Pour in your stock, stir through with the vegetables & bring to the boil. Add more water if you think there's not enough liquid. Once the pot comes to the boil, throw in your chopped apple, reduce the heat to the lowest setting & allow to simmer for 20 minutes until all the vegetables are nice & soft.
Remove the pan from the heat & if you have a hand blender or food processor, blitz the soup mixture until smooth. Return the amount you want to the heat, gently simmer & serve with your preferred garnish.
Allow any remaining soup to cool completely, store in an airtight container in the fridge. It will keep fresh for up to 5 days.