As the temperature drops outside, the need for a perfect recipe to warm up your insides increases. The solution is curried lentil, parsnip and apple soup. The lentils are low calorie with a high nutritional value, but leave you feeling full and satisfied. What a perfect combination!
Below we have shared with you our favourite recipe from the BBC Good Food website, ideal for making fresh or freezing:
Ingredients:
- 2 tbsp sunflower oil
- 3 tbsp medium curry paste
- 2 medium onions, roughly chopped.
- 500g parsnips (Around 5 parsnips), peeled and chopped into chunks
- 140g dried red lentils.
- 2 Bramley apples, peeled, cored and cut into chunks.
- 1.5 l of vegetable or chicken stock, made with one stock cube.
- Natural yoghurt, to serve (optional).
- Chopped coriander, to serve (optional).
Method:
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.
For freezing:
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.
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