Curried Lentil Parsnip Apple Soup Food

CREAMY PARSNIP AND APPLE SOUP

Steps:

• Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two minutes, stirring regularly.
• Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth.
• Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.

CURRIED LENTIL, PARSNIP & APPLE SOUP

Steps:

• Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips, lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.
• Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. Serve with natural yogurt and garnish with fresh coriander, if you like. (For freezing instructions see below left.)

CURRIED LENTIL SOUP

Steps:

• Saute onion and garlic until soft.
• Stir in curry powder and mx well.
• Add all the rest of the ingredients except the parsley.
• And simmer covered until cooked through (about 45 minutes).
• Stir in parsley and simmer 5 more minutes.

CURRIED LENTIL AND VEGETABLE SOUP

Steps:

• Heat oil in large saucepan.
• Add curry powder and vegetables.
• Cook for 4 or 5 minutes till aromatic.
• Add lentils, apple, tomato and stock.
• Bring to boil and simmer for 50 minutes.
• Stir occasionally.
• Serve when mixture is thickened and lentils are tender.

CURRIED APPLE AND PARSNIP SOUP

Steps:

• Heat oil and butter together in a large frying pan. Saute onions and garlic until translucent.
• Add apples and parsnips, cover, and cook until very soft.
• Add broth and bring to a boil. Reduce to simmer and cook until vegetables can be easily pureed.
• Using a blender stick, puree mixture.
• Take 1/2 Cup of the hot soup and add the curry/flour mixture in a small bowl. Blend well.
• Stir mixture back into soup. Blend well. Add Half & Half, blend well. Return to simmer but DO NOT BOIL.
• Serve immediately.