Curried Parsnip soup

Ingredients

• 1 onion
• 2 cloves garlic
• 675 g parsnips, peeled
• 1 tart dessert apple, peeled and cored
• 2 tbsp oil
• 1 tbsp curry powder
• 40 g flour
• 1.15 litres/2 pints chicken stock
• Salt and pepper
• 150 ml natural yoghurt to garnish

Cooking Process

Cooking time: 10 minutes
Serves 6
Calories: 160 per portion

1. Chop the onion, garlic, parsnips and apple.
2. Heat the oil in a saucepan, add the curry powder, vegetables and apple, cook for 5 minutes.
3. Reduce the heat and stir in the flour.
4. Gradually add the stock, stirring all the time, bring to the boil, season to taste and simmer all the time , bring to the boil, season to taste and simmer gently for 20 minutes.
5. Blend the soup in a liquidiser until smooth.
6. Return the soup to the saucepan, reheat , then pour into individual dishes and garnish each serving with a swirl of yoghurt.

Bon Apetite!