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Spicy Parsnip Soup
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1/2 Tbsp. Gluten free curry paste
- 175 gm Leeks, sliced (6oz)
- 300 gm Parsnips, thinly sliced (10z)
- 175 gm Cooking apples, peeled, cored and minced roughly (6oz)
- 2 Tbsp. Fresh coriander, minced finely
- 1 lt Gluten free vegetable stock, (1 3/4 pints)
- 100 ml Lowfat milk, (3 1/2 floz)
- 100 ml White wine, (3 1/2 floz)
- 2 x Eating apples, peeled, cored and minced finely (skins on)
- Salt and freshly grnd black pepper
Directions
- Heat the extra virgin olive oil in a heavy based saucepan over a moderate heat, stir in the curry paste.
- Add in the leeks, parsnips and cooking apple and cook for 10-15 min or possibly till the vegetables are softened.
- Add in the coriander, stock, lowfat milk and wine. Bring to the boil and simmer for 30-35 min till the parsnips are cooked.
- Puree with a liquidizer or possibly food processor. Transfer back to the pan, reheat and season to taste.
- Garnish sprinkled with a little remaining coriander and minced eating apple.
- NOTES : A hearty warming soup for the winter months.
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