Curried Parsnip Soup

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Country of origin: Scotland Parsnip soup with a curry flavour.

Ingredients

2
large organic parsnips
2
medium organic onions
100 g
red lentils
600 ml
stock
5 ml
curry powder
100 ml
milk
1
FAIRTRADE lemon
FAIRTRADE
Sources

Method

Preparation

Skin the onions and chop.

Peel the parsnips and chop small.

Juice the lemon.

Cooking

Using a non-stick pan, fry the onions and parsnips with the curry powder until browned. Use a touch of sunflower oil if necessary.

In a sauce pan heat the stock with the lemon juice, lentils and add the parsnips and onions. Add a little salt and pepper to taste.

Simmer vigorously for about 10 minutes.

Stir in the milk and liquidise in a food blender.

To serve

Warm through (soup needs to be hot, but not boiling), and serve with "doorsteps" of whole grain bread.

Variation

The milk can be anything from skimmed milk, semi skimmed milk, full fat milk, cream, or yoghurt.

Perhaps the cream should be reserved for high days and holidays.