Recipe Serves 2

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Ingredients:
1tsp oil
1/2 tsp cumin seeds
100g onion, chopped
300g parsnips, peeled and chopped
100g cooking apple, peeled and chopped
600ml vegetable stock
 

For the parsnip crisps:
100g parsnips, peeled
2tsp oil

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Nutritional information per serving:
kcal - 204
Carbohydrates - 26.4g
Fibre - 9.6g
Protein - 4.0g
Fat - 7.1g
Saturates - 0.6g
Sugars - 13.5g
Salt - 1.8g

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Method:

1 Heat the oil in a saucepan on a medium to high heat. Add in the chopped onion and cumin seeds and fry for 2 - 3 minutes. The seeds should start to jump around and give off an aromatic aroma.
2 Add the parsnips and apple and continue to fry for 3 minutes.
3 Add in stock, bring to the boil and simmer for 25 minutes on a medium heat, until the parsnips are tender.
4 Transfer to a blender or food processor and whiz until smooth. Season to taste.
5 To make the parsnip crisps, slice the parsnip thinly using a peeler. 
6 Heat the oil in a small frying pan and fry the parsnip strips until crisp and golden. Then drain any excess oil on kitchen paper.