Quick Entrees Indian

Curried parsnip soup

Name: Curried parsnip soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: /indian
Ingredients: 1 tablespoon light olive oil; 1 large onion, finely chopped; 4 celery stalks, finely chopped; 1 1/2 tablespoons madras curry powder*; 2 garlic cloves, crushed; 3 parsnips, peeled, cut into 1cm cubes; 400g can chopped tomatoes; 400g can brown lentils, rinsed, drained; 1L (4 cups) chicken stock; 2 tablespoons roughly chopped coriander, plus extra to garnish; 1/3 cup (4 tablespoons) low-fat natural yoghurt

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30m

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This hearty soup is full of healthy vegetables and aromatic spices to keep you warm this winter.

1 tablespoon light olive oil
1 large onion, finely chopped
4 celery stalks, finely chopped
1 1/2 tablespoons madras curry powder*
2 garlic cloves, crushed
3 parsnips, peeled, cut into 1cm cubes
400g can chopped tomatoes
400g can brown lentils, rinsed, drained
1L (4 cups) chicken stock
2 tablespoons roughly chopped coriander, plus extra to garnish
1/3 cup (4 tablespoons) low-fat natural yoghurt

Method

1.

Heat oil in a large saucepan over mediumlow heat. Add onion and celery and cook, stirring, for 5 minutes or until onion is soft. Add curry powder, garlic and parsnip, and cook, stirring, for 1 minute or until fragrant.
2.

Increase heat to high. Add the tomatoes, lentils, stock and 1/2 cup (125ml) water, and bring to the boil. Reduce heat to medium and simmer rapidly, stirring occasionally, for 20 minutes or until parsnip is tender. Meanwhile, combine the yoghurt and coriander.
3.

Season soup to taste and serve with yoghurt and extra coriander.