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Apple, parsnip and thyme soup

1 small onion, chopped
2 tablespoons olive oil
1 teaspoon mild curry powder
a few sprigs of fresh thyme
450 g parsnips (about 2–3), peeled and chopped
1 large tart cooking apple, such as Bramley's, peeled, cored and roughly chopped
1.25 litres chicken or vegetable stock
1 tablespoon unsalted butter
3 heaped tablespoons crème fraîche, plus extra to serve
croûtons, to serve (optional)
sea salt and freshly ground
black pepper

Serves 4

Parsnips have a very distinctive taste which marries well with the sweetness of apples. In this delicious soup, the two are enhanced by a pinch of spicy curry powder and some fresh thyme. Just the thing to brighten up a dreary winter's day.

"It's delicious!" Jenni Murray tasting this recipe on Woman's Hour

Put the onions, oil, curry powder and a good pinch of salt in a large saucepan. Cook gently over low heat until the onions are soft. Add the thyme, parsnips and apple and stir well. Cook for about 5 minutes, adding a little more oil if it needs it and stirring often. Add the stock and season to taste.

Simmer gently, uncovered, until the parsnips are soft, about 15–20 minutes. Purée the soup with a hand-held immersion blender, or by transferring it to a food processor and returning to the saucepan once blended.

Taste and adjust the seasoning if necessary.

Stir in the butter and 3 heaped tablespoons crème fraîche and mix well. Ladle the soup into serving bowls and top with croûtons (if using) and a small dollop of crème fraîche.