You will need a medium-large saucepan, a small frying pan and a hand blender or juicer.
Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Place the rapeseed oil, celery and fennel into a medium to large saucepan and sautee over a low heat for 10 minutes, or until the vegetables are soft and translucent.
Add the garlic, mixed spice, parsnips and chestnuts and cook for a further 2 minutes.
Add the milk, water or stock, vegetable bouillon if using, salt and pepper.
Bring to a gentle simmer. Pop a lid on and cook over a low heat (just gently simmering) for 20 minutes or until the parsnip is soft.
Blitz with a hand blender. Taste for seasoning and add the juice of 1/2 a lemon if necessary.
For the sage butter leaves to garnish, heat the butter in a small frying pan until bubbling. Add the sage leaves and crisp for 2 minutes on either side. Sprinkle over the soup and serve hot.
DOWNLOAD OR PRINT RECIPE HERE.
Turkey stock is a lovely addition but feel free to use water and vegetable bouillon if you fancy making it before your turkey is cooked.”