Lentil, apple and parsnip soup
Prep:
20 mins
Cook:
40 mins
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