Ingredients
Preparation
- Peel and cut the parsnips and apples into strips.
- Put the parsnips, apples, and the (unpeeled) bulb of garlic into a baking tray and roast at 180° C for 30 minutes.
- Chop the onions and (peeled) ginger.
- Fry the onions and ginger in olive oil until they soften.
- When the parsnips, apples, and garlic are done, peel the garlic and add everything to the onions and ginger.
- Add 1 litre chicken stock to the vegetables and bring to the boil.
- Simmer for 20 minutes.
- Season with black pepper and nutmeg
- Add the cider and then liquidise everything.
- Serve with some sliced apple, sour cream, and a drizzle of pumpkin seed oil.
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