Lentil, apple and parsnip soup

Prep: 20 mins
Cook: 40 mins
Lentil, apple and parsnip soup
This spicy soup is low in fat yet very satisfying.
 

2 tbsp sunflower oil

3 tbsp medium curry paste

2 medium onions, roughly chopped

5 medium parsnips, peeled and cut into chunks

140g dried red lentils

2 Bramley apples, peeled, cored and cut into chunks

1½ ltr vegetable or chicken stock, made with 1 stock cube

Natural yoghurt, to serve (optional)

Chopped coriander, to serve (optional)

In a large saucepan, heat the oil.

Fry the curry paste and onions together over a medium heat for a few minutes, stirring.

Add the parsnips, lentils and apple pieces.

Add the stock and bring to a simmer.

Lower the heat slightly and cook for 30 minutes, stirring occasionally, until the parsnips become soft and the lentils mushy.

Remove from the heat and blitz until smooth.

Season with salt and pepper to taste.

Heat through, then ladle into bowls.

Serve with natural yoghurt and garnish with fresh coriander, if you like. 

Serves
8

Preparation Time
20 minutes

Cooking Time
40 minutes

Main ingredients
Dairy, Fruit, Vegetables, Oil, Spice, Stock/Broth

Recipe Type
Soups

Cuisine
Indian

Special Info
Vegetarian

Level of Difficulty
Easy

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