Monday, 4 October 2010

Spicy Parsnip Soup

I love this soup, very easy to make and it's a great comfort food when the weather is cool.  The fact that it's completely fat free is a great excuse for second helpings.  It freezes well too.


500g parsnips, peeled and roughly chopped
2 large carrots, peeled and roughly chopped
1 onion, chopped
2 tsp medium curry powder
2 apples, peeled, cored and chopped
1 red chilli, finely sliced (seeds or no seeds, you decide how hot you like it)
1 green chilli, finely sliced
2 litres chicken stock ( I used stock cubes)
Small handful coriander, stalks and leaves
2 tbsp fat free Greek yoghurt

Put all the ingredients (except the coriander leaves and yoghurt) in a large pot and bring to the boil, turn down the heat and simmer for 40 minutes until the vegetables are tender.

Remove the pot from the heat and let it cool slightly.  Blend until smooth, if it is too thick add a little boiling water until you get the right consistency, return to the heat stir in the yoghurt and heat gently.

Serve in warmed bowls and garnish with chopped coriander leaves.

1 comment:

  1. Yes, that is my kind of lunch soup. Thanks for sharing the recipe.


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