Curried Parsnip Soup

This hearty soup is full of healthy vegetables and aromatic spices to keep you warm this winter.

The ingredient of Curried Parsnip Soup

  • 1 tablespoon light olive oil
  • 1 large onion finely chopped
  • 4 celery stalks finely chopped
  • 1 1 2 tablespoons madras curry powder
  • 2 garlic cloves crushed
  • 3 parsnips peeled cut into 1cm cubes
  • 400g can chopped tomatoes
  • 400g can brown lentils rinsed drained
  • 1l 4 cups massel chicken style liquid stock
  • 2 tablespoons roughly chopped coriander plus extra to garnish
  • 1 3 cup 4 tablespoons low fat natural yoghurt

The Instruction of curried parsnip soup

  • heat oil in a large saucepan over mediumlow heat add onion and celery and cook stirring for 5 minutes or until onion is soft add curry powder garlic and parsnip and cook stirring for 1 minute or until fragrant
  • increase heat to high add the tomatoes lentils stock and 1 2 cup 125ml water and bring to the boil reduce heat to medium and simmer rapidly stirring occasionally for 20 minutes or until parsnip is tender meanwhile combine the yoghurt and coriander
  • season soup to taste and serve with yoghurt and extra coriander

Nutritions of Curried Parsnip Soup

fatContent: 235 654 calories
saturatedFatContent: 5 9 grams fat
carbohydrateContent: 0 7 grams saturated fat
sugarContent: 28 7 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 12 4 grams protein
sodiumContent: 4 milligrams cholesterol

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