Parsnip and apple soup recipe | Safefood

Ingredients

• 720g / 1½ lb. of parsnips
• 3 teaspoons of olive oil
• 2 cooking apples, sliced
• ¼ teaspoon of cumin powder
• 2 medium white onions, finely chopped
• 1 inch of root ginger
• 1½ litres / 2½ pints of low-fat chicken stock or 2 stock cubes, dissolved in 1½ litres / 2½ pints of water
• Freshly milled black pepper, to taste
• 1 small Bramley apple, peeled and sliced
• 2 dessertspoons low-fat yoghurt
• 1 dessertspoon apple juice