Curried Parsnip and Apple Soup
Ingredients
- 600 g parsnips
- 2 eating apple
- 1 onion
- 2 garlic cloves
- 1100 ml vegetable stock
- 2 tsp mild curry powder
- 2 tbsp coconut oil
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 243 kcal
- Protein
- 3.6 g
- Carbohydrate
- 33.4 g
- of which sugars
- 18 g
- Fat
- 7.8 g
- of which saturates
- 5.8 g
- Fibre
- 10.2 g
- Salt
- 2.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a large saucepan over a medium heat. Dice the onion and cook for 6 minutes until softened. Add the crushed garlic and curry powder and cook for 2 minutes, stirring.
- 2
Peel the parsnips and cut into rough chunks. Peel, core and roughly chop the apples. Add both to the pan and stir to coat in the spiced oil.
- 3
Pour over the stock, season well and bring to the boil. Reduce the heat and simmer for 25 minutes until the parsnips are completely soft.
- 4
Blitz the soup until smooth with a stick blender. If it seems too thick, add a little hot water.
- 5
Taste and adjust the seasoning. Ladle into bowls and scatter over fresh coriander leaves to serve.
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