Curried Parsnip and Apple Soup

Ingredients

• 600 g parsnips
• 2 eating apple
• 1 onion
• 2 clove garlic cloves
• 1100 ml vegetable stock
• 2 tsp mild curry powder
• 2 tbsp coconut oil
• 15 g fresh coriander

Method

1. 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. 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. 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. 4

   Blitz the soup until smooth with a stick blender. If it seems too thick, add a little hot water.

5. 5

   Taste and adjust the seasoning. Ladle into bowls and scatter over fresh coriander leaves to serve.