Effortless Parsnip Celery Apple Capers (Print Version)

# Ingredients:

01 - Sprig of fresh thyme, use 2.
02 - Fresh apple, chop up 30g.
03 - Fresh parsnip, grab 200g.
04 - Caper brine, 4 teaspoons.
05 - Vegetable stock, pour 800ml.
06 - Big potato, 500g, peeled and chopped.
07 - Red long pepper, a quarter teaspoon.
08 - Freshly picked thyme leaves, 1 teaspoon.
09 - Capers, 30g, drained.
10 - Shallot, 1, peeled and diced.
11 - Garlic cloves, take 2.
12 - Olive oil (extra virgin), 2 tablespoons.
13 - Celery stalk, 100g, chopped.
14 - A bay leaf or two.
15 - Onion, 1, roughly cut.
16 - Oat cream, measure out 150ml.
17 - Sea salt, 3/4 teaspoon, to taste.

# Instructions:

01 - Take out the bay leaves and thyme sprigs, then blend the soup smooth. Pour it into bowls and add the veggie-apple-caper topping plus a sprinkle of pepper.
02 - Dice the apple and the shallot really finely. Toss them with the capers, the brine, and the thyme leaves in a small bowl.
03 - Salt it, throw in your thyme and bay leaves. Cook it gently for about 20 minutes so everything’s extra soft.
04 - Heat the olive oil in your pot, then pop in the potato-celery-parsnip mix with onion and garlic. Soften everything up for 5 minutes over medium heat.
05 - Peel and chop the potatoes, parsnips, and celery. Chop the onion bigger, and mince up the garlic.

# Notes:

01 - Whip up the topping fresh right before you eat.
02 - Tweak the salt if your stock is salty already.
03 - Give it a fresh grind of pepper at the end.

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