Spicy Parsnip Soup
This tasty root veg provides a hearty, warming wintry soup
Credited to: Sainsbury's
Kcal: 148.0
Serves 6
15 mins prep
50 mins cooking time
Ingredients
- 2 tbsp (30ml) olive oil
- ½ tbsp curry paste* (vegetarian if required)
- 175g (6oz) leeks, sliced
- 300g (10½oz) parsnips, thinly sliced
- 175g (6oz) cooking apples; peeled, cored and chopped roughly
- 2 tbsp (30g) fresh coriander, chopped finely
- 1 litre vegetable stock*
- 100ml (3½fl oz) milk
- 100ml (3½fl oz) white wine (vegetarian if required)
- 2 eating apples, peeled, cored and chopped finely (skins on)
- salt and freshly ground black pepper
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Heat the olive oil in a heavy based saucepan over a moderate heat
- Stir in the curry paste
- Add the leeks, parsnips and cooking apple and cook for 10-15 minutes or until the vegetables are softened
- Add the coriander, stock, milk and wine
- Bring to the boil and simmer for 30-35 minutes until the parsnips are cooked
- Puree with a liquidizer or food processor
- Transfer back to the pan, reheat and season to taste
- Garnish sprinkled with a little remaining coriander and chopped eating apple
Nutritional information per serving
Kcal
148
Fat
6.6g
Carbs
15.7g
Protein
2g
Fibre
4.2g
