Curried Parsnip and Apple Soup
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Jan 2011, p28)
Recipe type: Starter
Serves: 4
Ingredients
- 2tbsp olive oil
- 1 onion, finely chopped
- 2tsp ground cumin
- 1tsp mild korma curry powder
- 750g parsnips, peeled and chopped
- 600ml vegetable stock
- 3 royal gala apples
- 170ml single cream
- 2 small baguettes
- 2 garlic cloves, chopped
- 12 sage leaves
Instructions
- Heat 1tbsp oil in large pan, add onion and pinch of salt. Cook for 5mins until soft. Add cumin and curry powder and cook for 1min. Stir in parsnips, pour over stock and 350ml boiling water and bring to boil. Simmer for 10-12mins until parsnips are tender. Remove from heat, grate in apples and whizz until smooth. When ready to serve, reheat and stir through single cream.
- Meanwhile, preheat grill to high. Halve each baguette through middle, then cut each piece in half, to make 8 pieces. Arrange slices on baking sheet and scatter with garlic and sage. Pour over remaining olive oil and grill until golden. Season soup generously and drizzle with extra virgin olive oil. Serve with toasted baguette slices on the side.
Nutrition Information
Calories: 563 Fat: 18g Saturated fat: 7.5g Carbohydrates: 79g Sugar: 24g Salt: 1.8g
