Curried Parsnip and Apple Soup
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Prep Time
10 MINS
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Cook Time
25 MINS
- KCals 114
- Carbs 18G
6 Servings
Ingredients
- low-calorie cooking spray
- 1/2 onion, peeled and diced
- 1 tsp curry powder
- 6 medium-to-large parsnips (approx. 720g), peeled and cut into big chunks
- 1 medium cooking apple, peeled, cored, and cut
- 700 ml boiling water
- 2 vegetable stock cubes
- few drops hot sauce (optional)
Instructions
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Spray a pan with some low-calorie cooking spray and set on a medium heat. Add the onion and fry for 5 minutes, until softening and turning lightly golden.
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Stir in the curry powder, then add the parsnips and apple to the pan. Cook for a few more minutes, until the curry powder becomes fragrant.
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Add the stock cubes to the water and stir until dissolved. Pour into the pan and bring to the boil.
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Cover with a lid and lower the heat, then simmer for 25 minutes — until the parsnips are soft.
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Remove the pan from the heat and, using a stick blender or food processor, blitz until smooth.
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If the soup is too thick, add some more water until it reaches the desired consistency.
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If you want, feel free to serve with a few drops of hot sauce.