ASDA part of the Wal-Mart family

• 50g butter
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 900g parsnips, chopped
• 450g dessert apples, peeled, cored, chopped
• 1tsp ground coriander
• Splash of brandy
• 2.4 litres vegetable stock
• 1tbsp chopped fresh sage
• 142ml pot single cream

1 Melt butter in a pan and add the onion and garlic. Cook for 3 to 4 minutes until softened. Add parsnips and apples and cook for 3 to 4 minutes more, stirring.

2 Stir in the coriander, cook for 30 seconds, then add brandy and cook for 1 minute. Pour in stock and add sage. Season and bring to boil. Reduce heat, cover and simmer for 35 minutes. Remove from the heat and allow to cool, then purée until smooth.

3 Return the soup to the pan and stir in the cream. Reheat gently, but do not boil.