Name: Curried parsnip soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1
Cuisine: indian
Ingredients: 18.20 gm light olive oil; 1 large onion, finely chopped; 4 celery stalks, finely chopped; 15.00 gm madras curry powder*; 2 garlic cloves, crushed; 3 parsnips, peeled, cut into 1cm cubes; 400g can chopped tomatoes; 400g can brown lentils, rinsed, drained; 1L (4 cups) chicken style liquid stock; 40.00 ml roughly chopped coriander, plus extra to garnish; 82.50 ml (4 tbsp) low-fat natural yoghurt

Curried parsnip soup

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Prep Time:
5 minutes

Cook Time:
30 minutes

Total Time:
35 minutes

Cozy up with this winter vegetable soup bursting with flavor and nourishing spices.

Ingredients:

18.20 gm light olive oil
1 large onion, finely chopped
4 celery stalks, finely chopped
15.00 gm madras curry powder*
2 garlic cloves, crushed
3 parsnips, peeled, cut into 1cm cubes
400g can chopped tomatoes
400g can brown lentils, rinsed, drained
1L (4 cups) chicken style liquid stock
40.00 ml roughly chopped coriander, plus extra to garnish
82.50 ml (4 tbsp) low-fat natural yoghurt

Instructions:

In a large saucepan over medium-low heat, warm the oil. Stir in the onion and celery and cook for 5 minutes until the onion is soft. Stir in the curry powder, garlic, and parsnip, and cook for 1 minute until fragrant.
Turn up the heat and add in the tomatoes, lentils, stock, and 1/2 cup (125ml) water, then bring it all to a boil. Lower the heat to medium and simmer vigorously, stirring occasionally, for 20 minutes until the parsnip is tender. While it simmers, mix the yoghurt with coriander.
Season the soup to your liking, then garnish with a dollop of yogurt and a sprinkle of fresh coriander.

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