Creamy Celeriac, Parsnip and apple Soup

A pale, creamy, root vegetable soup with a hint of crisp apple.

Ingredients

• RYVITA^® Cracked Black Pepper
• 1/2 Leek
• 2 Large Parsnips. Peeled
• 1/2 Celeriac, Peeled.
• 3 medium sized potatoes, peeled.
• 1 Apple, peeled.
• 1tsp yeast extract (e.g marmite)
• Milk (can use dairy free, e.g soya)
• 1 tbsp olive oil
• Pinch of Nutmeg
• Salt and freshly ground black pepper
• Cream for serving (optional)

Method

Roughly chop the leek, and gently fry in the olive oil until softened. Chop the parsnips, celeriac, apple and potato into equal sized pieces and add to the saucepan. Add yeast extract and enough boiling water to just cover the vegetables. Cook for 10-15 minutes until the vegtables are soft, and set aside until cool enough to blend.

Blend (using either a liquidizer or hand held blender) until smooth, adding enough milk to reach the desired consistancy. Add Nutmeg and salt and Pepper to taste.

Reheat gently and serve with a swirl of cream and extra black pepper on top.