CURRIED LENTIL, PARSNIP & APPLE SOUP

Curried lentil, parsnip & apple soup image

This spicy soup combines red lentils, apples and parsnip for a smooth, warming soup - a low fat meal that you can make ahead and freeze

Provided by Justine Pattison

Time 1h

Number Of Ingredients 9

Ingredients

2 tbsp sunflower oil
3 tbsp medium curry paste
2 medium onions , roughly chopped
500g parsnips (around 5 medium parsnips), peeled and cut into chunks
140g dried red lentils
2 Bramley apples (about 400g), peeled, cored and cut into chunks
1 ½l vegetable or chicken stock , made with 1 stock cube
natural yogurt , to serve (optional)
chopped coriander , to serve (optional)

Steps:

Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips, lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.
Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. Serve with natural yogurt and garnish with fresh coriander, if you like. (For freezing instructions see below left.)

Nutrition Facts : Calories 204 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium