Creamy Curried Parsnip & Lentil Soup



1tbsp coconut oil
2tbsp curry powder
1 medium brown onion, roughly chopped
750g parsnips, peeled and cut into chunks
200g dried red lentils
2 large apples ~400g, peeled, cored and cut into chunks
1 vegetable stock cube
1.75L boiling water

(1) Heat oil in a large saucepan. Fry curry powder and onion together over a medium heat for 3 mins, stirring constantly.

(2) Add parsnips, lentils and apples. Pour over the stock (stock cube + water) and bring to a boil. Reduce the heat and simmer for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.

(3) Purée the soup in a blender. Serve with natural Greek yoghurt and garnish with fresh coriander, and/or toasted walnuts if desired.

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