With the colder days upon us, I love hot and hearty warm food.
This curried apple and parsnip soup is one of my favourites over the winter months.
2 tbs of olive oil
3 tbsp of curry paste
2 chopped onions
500 grs of parsnips
2 peeled, cored and cut into chunks Bramley apples
1 and a half litres of vegetable or chicken stock
1) Heat the oil in a saucepan. Add the curry paste and the onions and cook for 3 minutes over a medium heat (keep stirring). Add the parsnips and apples. Add the stock and bring into a simmer. Cook for 30 minutes over a low heat or until the parsnips are soft.
2) Blend in a food processor and season to taste. Serve with yogurt or with fresh coriander if you like.
Tip: If you’d like a thicker consistency, rather than using flour, I mill red lentils and slowly add some until the desired consistency.
My children love this soup on a cold winter’s day
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