Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 6.7 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons vegetable oil
- 2 onions, chopped
- 2tablespoons curry powder or paste
- 500grams parsnips, peeled, diced
- 1 green apple, peeled, cored, diced
- 3/4 cup red lentils
- 4 cup vegetable stock
- 1/4 cup plain yoghurt (to serve)
- 1/4 cup mango chutney (to serve)
- 1/3 cup bhuja mix (to serve)
- 1/4 cup coriander
- mint
- 4 pappadums (optional, to serve)
Description
A rich spicy soup that pairs well with Indian cuisine. Serve with crunchy poppadoms for a hearty vegetarian meal.
Method
Step 1 of 2
Heat the oil in a large saucepan over medium heat. Add the onion and curry powder and cook, stirring, for 3 minutes or until onion has softened. Stir in parsnip, apple and lentils. Pour over stock and bring to a simmer. Cover, reduce heat to low and simmer for 30 minutes or until vegetables are very tender.
Step 2 of 2
Remove from heat and use a stick blender to purée (or transfer to a food processor and process until smooth). Return pan to low heat, adding a little water if soup is too thick, stirring until heated through. Ladle into bowls and top with a dollop each of yoghurt and chutney. Sprinkle over Bhuja mix, then garnish with coriander or mint leaves and serve with pappadums.
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