Hermione's Pantry

It is the season for soup! I love having soup for lunch throughout the Autumn and Winter. I try to have a pan of soup simmering away most days. This is a really wonderful soup to have, I love parsnip and apple soup and it is very quick and easy to make. To give the soup a creamy, velvety taste and texture I add cannelloni beans instead of cream. It keeps the soup vegan and adds more protein to the soup than a splash of cream would. The beans don’t mask any flavours of the soup either. I add beans to soups quite a lot, especially if my sister is round as she can not have dairy. Apples are brilliant in savoury dishes as well as sweet ones. I used a large bramley cooking apple which are quite sour in this so if you use dessert apples I would use two as they are smaller.

I can not believe that September is almost over already! Time is passing incredibly quickly. September has been a great month, amazing weather, some great freelance work and lots of plans for future developments with Hermione’s Pantry.

 Parsnip, Apple and Sage Soup

Ingredients (serves 4)

• 4 parsnips
• 1 cooking Apple
• 1 onion
• 1 tin cannelloni beans
• 3 garlic cloves
• 1 litre stock
• 1 tsp dried sage
• Salt and pepper
• Optional, 1 tbsp. pumpkin seeds

Method

1. In a large pan sweat down the onions and garlic until they are soft.
2. Add the parsnips, apples, stock and sage, simmer for thirty minutes
3. Add the cannelloni beans and continue to cook for five minutes.
4. Blitz the soup until smooth, season with salt and pepper then top with pumpkin seeds.

Enjoy! H x