• 2 tbsp sunflower oil
  • 3 tbsp medium curry paste
  • 2 medium onions, roughly chopped
  • 500g parsnips (around 5 medium parsnips), peeled and cut into chunks
  • 140g dried red lentils
  • 2 Bramley apples (about 400g), peeled, cored and cut into chunks
  • 1 ½l vegetable or chicken stock, made with 1 stock cube
  • natural yogurt, to serve (optional)
  • chopped coriander, to serve (optional)


  • STEP 1

    Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips, lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.

  • STEP 2

    Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. Serve with natural yogurt and garnish with fresh coriander, if you like. (For freezing instructions see below left.)


Once you've blitzed the soup, ladle into freezer-proof containers. Freeze for up to 3 months. To serve, thaw overnight in the fridge, then reheat in a large saucepan until piping hot, before adding the yogurt and coriander garnish.

Goes well with


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