Curried parsnip soup

Cooking Soups Curried parsnip soup

This hearty soup is full of healthy vegetables and aromatic spices to keep you warm this winter.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Shellfish free Tree nut free Wheat free
  1. Heat oil in a large saucepan over mediumlow heat. Add onion and celery and cook, stirring, for 5 minutes or until onion is soft. Add curry powder, garlic and parsnip, and cook, stirring, for 1 minute or until fragrant.
  2. Increase heat to high. Add the tomatoes, lentils, stock and 1/2 cup (125ml) water, and bring to the boil. Reduce heat to medium and simmer rapidly, stirring occasionally, for 20 minutes or until parsnip is tender. Meanwhile, combine the yoghurt and coriander.
  3. Season soup to taste and serve with yoghurt and extra coriander.

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1 tbsp light olive oil
1 large onion, finely chopped
4 celery stalks, finely chopped
1 1/2 tbsp madras curry powder*
2 garlic cloves, crushed
3 parsnips, peeled, cut into 1cm cubes
400g can chopped tomatoes
400g can brown lentils, rinsed, drained
1L chicken stock
2 tbsp roughly chopped coriander, plus extra to garnish
1/3 cup low-fat natural yoghurt

Adv

Autors
Preparation time
5
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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