Apple and Rhubarb Crumble Slice

Ingredients

- 500g parsnips, peeled and chopped

- 200g chestnuts, peeled and roughly chopped

- 1 onion, chopped

- 2 cloves of garlic, minced

- 1 litre vegetable stock

- 1 tsp thyme

- 1/2 tsp nutmeg

- Salt and pepper to taste

- Olive oil

- Crusty bread, to serve

Instructions

To start, preheat your oven to 200°C. Place the chopped parsnips and chestnuts on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 25-30 minutes, until the parsnips are tender and golden brown.

While the parsnips and chestnuts are roasting, heat some olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, and cook until softened. Add the roasted parsnips and chestnuts to the pan, along with the thyme and nutmeg. Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for about 10-15 minutes.

Once everything is cooked through and the flavors have melded together, it's time to blend the soup. You can use an immersion blender or a regular blender, just be careful as the soup will be hot. Blend until smooth and creamy, then season with salt and pepper to taste.

Serve the soup hot, with a slice of crusty bread on the side. The combination of sweet roasted parsnips and nutty chestnuts creates a rich and satisfying soup that is sure to warm you up from the inside out.