Curried lentil, parsnip & apple soup

2 of 5-a-day 30-60 minutes 400 kcal or less fibre for a crowd healthy soup healthy winter recipe make ahead red lentil soup spicy soup winter

N/A

Source

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)

Method

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.)