HEAT oil in a stock pot and saute the vegetables gently for 10 minutes. Add the water and VEGEMITE cover and simmer for 35-40 minutes or until the vegetables are tender
PUREE the soup until smooth then reheat, season and spoon into serving bowls. Sprinkle with apple, celery and leaves. Serve immediately with Cheesy Parsnip Cob
Tips & Hints:
If soup is a little thick, thin down a little by adding some extra stock or milk when reheating.
MEANWHILE, combine the flour, spring onions, grated parsnip and 2/3 of the cheese in a bowl. Combine the egg, milk, extra VEGEMITE and chilli then stir into the flour to combine. Turn onto a lightly floured board and shape into an 18cm round. Place onto a greased tray, sprinkle with remaining cheese then bake in a moderately hot oven 190°C for 45-50 minutes. Wrap in a clean tea towel and keep warm