Curried parsnip soup

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

Recipe «Curried parsnip soup» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.