Winter Roots and Apple Soup with Apricots
- 4 medium carrots
- 2 parsnips
- 200 g celeriac (roughly 1/2 large)
- 1 large apple
- 1 tsp ground cumin
- 2 tsp ground ginger
- 1 litre vegetable or chicken stock
- Nonfat plain yogurt
- Dried apricots (optional)
Peel and chop vegetables and fruit. Place in a slow cooker. Add cumin and ginger, plus stock. Turn slower cooker on to low and cook 5-6 hours or until vegetables are soft.
Cool and puree in a blender until smooth. Reheat. Serve with a dollop of yogurt and diced dried apricots (if desired, optional).