Method

Parsnip and apple soup

1. Wash and scrape the parsnips, then cut into long strips
2. Place in a roasting dish with apples and garlic, and sprinkle with 2 teaspoons of olive oil
3. Dust with the cumin powder, then roast in the oven, covered with a little foil for 30 minutes until softened and flavour is intensified
4. Into a large heavy based pan add 1 teaspoon of olive oil, add the chopped onions and cook until opaque
5. Add ginger, stirring well and cook until opaque
6. Add the roasted parsnips and any liquid in the roasting tin, and squeeze the garlic from the cloves
7. Add half of the stock and leave to simmer for 10 minutes
8. Allow to cool slightly, for safety, and then liquidise the soup
9. Return it to the pan, add the remainder of the stock, and simmer gently for 8-10 mins
10. Season with the black pepper and serve

Bramley Apple Salsa

1. Dice the Bramley apple very finely, toss in a little apple juice, then mix with the low-fat yoghurt and blacked pepper
2. Serve just a little on each bowl of soup