After using some of the homegrown parsnips I got from Sally, there were still some left, I had already steamed some and added some to casseroles so I thought I'd make a soup for a change.
None of us are really keen on parsnips, they are not one of our go to vegetables but I didn't want to waste them so I thought I would use the rest of them in a curried soup in the hope that the girls will eat some as they like spice.
Ingredients
2 tbsp olive oil
1 large onion, chopped
2 tbsp Tandoori paste
500g parsnips, peeled, diced
1 green apple, peeled, cored, diced
3/4 cup red lentils
1/2 tsp garlic powder
5 cups vegetable or chicken stock
Method
1. Heat oil in a large saucepan over a medium heat. Add onion and tandoori paste, cook, stirring, for 3-4 minutes or until onion is softened and curry smells yummy.
2. Add parsnips, apple, lentils and garlic powder, stir until coated in curry paste. Pour over stock, stir, bring to a gentle boil. Reduce heat to low, simmer, covered for 30-35 minutes or until vegetables are very tender.
3. Remove from heat, allow to cool a little, using a stick blender or food processor, carefully blend until smooth. Return to pan, heat through, add some more stock or water if too thick, season to taste.
Update, the girls weren't too keen on it but Scott, Darren and I enjoyed it.
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