Creamy Parsnip and Apple Soup

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  Melt the butter in a large pan, then add the onion and garlic for 3-4 minutes until softened. Add apples and parsnips for a further 3-4 minutes. Add coriander and stir for 30 seconds.

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  Pour in stock, season well and bring to the boil. Reduce heat , cover and simmer for 25 minutes.

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  Remove from the heat, wait for it to cool then blend it in the food processor until almost smooth (so as to keep a little texture)

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  Return soup to the pan, stir in the cream and reheat gently, but don't boil.

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  Serve straight away with a crusty loaf