Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 medium onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2teaspoons curry powder
- 1 large apple, cored and chopped
- 250grams carrots, peeled and chopped
- 500grams parsnips, peeled and chopped
- 1L vegetable stock, made with 2 stock cubes
- 2tablespoons creme fraiche, reduced fat (to serve)
Nutrition per serving
650kJ / 156Cal
650 Kilojoules or 156 Calories
7% of daily energy intake*
Protein
1.9grams
Fat
8.4grams
Carbs
16.4grams
Sugars
13.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This lightly curried root vegetable soup is delicious with a bit of sweetness from the apples.
Method
Step 1 of 3
Heat the oil in a large, deep pot on medium heat and cook the onion for 5 minutes. Stir in the garlic and curry powder and cook for 1 minute. Tip in the chopped apple, parsnip and carrot and cook for 2 minutes, stirring well to coat with the curry mix.
Step 2 of 3
Pour over the vegetable stock, bring to the boil and reduce the heat. Cover and simmer for 30 minutes.
Step 3 of 3
Remove from the heat and blend until smooth with an immersion blender. Serve with creme fraiche swirled on top.
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