Curried Parsnip Soup #2 recipe
information
Calories 160 per portion,
Preparation time 10 minutes,
Cooking time 25 minutes
ingredients
1 onion
2 cloves garlic
675 g (1 1/2 lb) parsnips, peeled
1 tart dessert apple, peeled and cored
2 tablespoons oil
1 tablespoon curry powder
40 g (1 1/2 oz) flour
1.15 litres (2 pints) chicken stock
salt and pepper
150 ml (1/4 pint) natural yogurt to garnish
2 cloves garlic
675 g (1 1/2 lb) parsnips, peeled
1 tart dessert apple, peeled and cored
2 tablespoons oil
1 tablespoon curry powder
40 g (1 1/2 oz) flour
1.15 litres (2 pints) chicken stock
salt and pepper
150 ml (1/4 pint) natural yogurt to garnish
method
1. Chop the onion, garlic, parsnips and apple. Heat the oil in a saucepan, add the curry powder, vegetables and apple, cook for 5 minutes.
2. Reduce the heat and stir in the flour. Gradually add the stock, stirring all the time, bring to the boil, season to taste and simmer gently for 20 minutes.
3. Blend the soup in a liquidiser until smooth. Return the soup to the saucepan, reheat, then pour into individual dishes and garnish each serving with a swirl of yogurt.
Cook some lightly oiled poppadums under a hot grill until puffed and golden. Do not put the grill pan too near the heat or the poppadums may burn.
2. Reduce the heat and stir in the flour. Gradually add the stock, stirring all the time, bring to the boil, season to taste and simmer gently for 20 minutes.
3. Blend the soup in a liquidiser until smooth. Return the soup to the saucepan, reheat, then pour into individual dishes and garnish each serving with a swirl of yogurt.
Cook some lightly oiled poppadums under a hot grill until puffed and golden. Do not put the grill pan too near the heat or the poppadums may burn.
serving amount
serves 6
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