- 10 mins to prepare. 1 hr 15 mins to cook.
- Serves 4
Both in season parsnip and apple are made for each other. This recipe showcases this, with the sweetness of the parsnip complemented by the sharpness of the bramley apple. Like all soups, you need time to simmer and really get the flavours running through it, but it’s worth the wait, simple to prepare and freezes well.
- 6 parsnips, about 150g
- 1 large Bramley apple
- 2 large onions, chopped
- 2 tsps of garam masala
- 2 gloves of garlic, chopped
- 2 cm piece of root ginger, peeled and thinly sliced
- 2 tsps of vegetable oil
- 1 litre of vegetable stock
- 4 tbsps of low fat natural yoghurt
Each serving contains
- Calories 270 14%
- Sugar 21.9g 24%
- Fat 9.4g 13%
- Saturates 2.2g 9%
- Salt 2.0g 33%
of your guideline daily amount
Heat the oil over a medium heat in a non-stick pan.
Once hot, add the chopped onion and sweat until soft for about 5 minutes.
When soft add the garlic, cooking for a further 2 minutes before adding the ginger and garam masala.
As your onions and spices cook, peel and chop the parsnips into 1 inch (2.5 cm) cubes.
Add the chopped parsnips to the onions, stir well and add the stock.
Bring to the boil, then turn down the heat to it’s lowest setting. Cover the soup and simmer gently for 1 hr.
After an hour, purée the soup in a liquidiser. Just before serving, grate the apple and add to the soup along with the natural yogurt. Simmer for a further 3 minutes or so before serving.
Thanks to tescodiets.com who have provided this article.