Curried lentil, parsnip & apple soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
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- 2 tbsp sunflower oil
- 3 tbsp medium curry paste
- 2 medium onionsroughly chopped
- 500g parsnips(around 5 medium parsnips), peeled and cut into chunks
- 140g dried red lentils
- 2 Bramley apples(about 400g), peeled, cored and cut into chunks
- 1 ½l vegetable or chicken stockmade with 1 stock cube
- natural yogurtto serve (optional)
- chopped corianderto serve (optional)
Nutrition: per serving (8)
- kcal204
- fat5glow
- saturates1glow
- carbs24g
- sugars10g
- fibre8g
- protein12ghigh
- salt0.7glow
Method
step 1
Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips, lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.
step 2
Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. Serve with natural yogurt and garnish with fresh coriander, if you like. (For freezing instructions see below left.)
