Fry the onion in oil until soft and see through then add the garlic and cook for a few more minutes.
Meanwhile peel the apples and parsnips and cut into small chunks. Add the spices to the pan as well as the parsnip and apple. Cover with the vegetable stock. Bring to the boil and then simmer until the parsnip is cooked (about 20 mins).
Once cooked take the mixture off the heat and allow it to come off the boil. Then stir in the soya milk. Blend until smooth and either serve immediately or reheat later. The soup can be frozen if necessary.
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