roughly chop or slice the first four ingredients. melt the margerine in a large saucepan over a medium heat. add the onion, celery and parsnip and fry for about 10 minutes, stirring frequently until softened and lightly golden. add the chestnuts and cook for a minute or two linger. pour in the stock, add some seasoning, bring to the boil and simmer for 15 minutes until the vegetables are tender. puree the soup in a liquidiser or use a hand blender with the apple juice, then return it to the saucepan and check the seasoning. when ready to sere, peel, quarter and core the apple and cut into 1cm pieces. fry in a little margerine till golden in colour 5-6 minutes. serve soup with a few apple pieces in the middle with flat leaf parsley. enjoy xx