Curried parsnip soup

Posted by adm On February - 15 - 2012

How to cook Curried parsnip soup


  • 1 tbs light olive oil
  • 1 large onion, finely shredded
  • 4 celery stalks, finely shredded
  • 1 1/2 tbs madras curry pulverise*
  • 2 garlic cloves, humbled
  • 3 parsnips, raw, dig 1cm cubes
  • 400g can chopped tomatoes
  • 400g can brown lentils, rinsed, knackered
  • 1L (4 cups) salt-reduced chicken strain
  • 2 tbs roughly chopped coriander, plus extra to dress
  • 1/3 cup (4 tbs) low-fat natural yogurt

How to:

  • Heat oil in a large saucepan over mediumlow rut. Add onion and celery and prepare, stirring, for 5 minutes or until onion is subdued. Add curry pulverise, garlic and parsnip, and ready, stirring, for 1 minute or until fragrant.

  • Increase heat to highschool. Add the tomatoes, lentils, stock and 1/2 cup (125ml) h2o, and bring to the furuncle. Reduce heat to medium and simmer speedily, stirring occasionally, for 20 minutes or until parsnip is bid. Meanwhile, combine the yoghurt and coriander.

  • Season soup to taste and serve with yoghurt and extra coriander.

  • * Useable from selected supermarkets.

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