- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 3 tbsp medium curry paste
- 2 medium onions, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 500g parsnips (around 5 medium parsnips), peeled and cut into chunks
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 140g dried red lentils
- 2 Bramley apples (about 400g), peeled, cored and cut into chunks
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- 1½ l vegetable or chicken stock, made with 1 stock cube
- natural yogurt, to serve (optional)
- chopped coriander, to serve (optional)
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.
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.)
To freezeOnce 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.