Parsnip soup with salmon

1. Peel the parsnips and chop coarsely. Finely chop the onion.
2. Heat the olive oil in a soup pan. Fry the onion for about 3 minutes until translucent and soft. Add the parsnips and fry briefly. Crumble the stock cubes above the vegetables. Add 1 litre of water and bring to the boil. Then reduce the heat and simmer the soup.
3. In the meanwhile, thinly slice the apple and slice the spring onion into rings.
4. After 20 minutes, or when the parsnips are tender, purée the soup with a hand blender until smooth. Remove the pan from the heat and add the yoghurt. Season with salt and pepper.
5. Pour the soup into four bowls. Divide the salmon over the bowls and garnish with the apple and spring onion.

Tip: Prefer to use meat? Replace the salmon with crispy baked smoked bacon.