Parsnip and Apple Soup with Black Lentils and Vegetable Crisps
2 White Onions
2 Garlic Cloves
600g Parsnipscut into 1 inch chunks
400g Applescut into 1 inch chunks
1litre Vegetable Stock
1/2tsp Curry Powder
Cooked Black Lentils
Sliced Spring Onion
Root Vegetable Crisps
Heat 1 tablespoon Olive Oil in the bottom of a large stockpot. Roughly chop the onion and saute for 3-4 minutes until translucent. Mince the garlic cloves, add and saute for another 1-2 minutes.
Add the parsnip, apple and curry powder and stir so everything is coated, cook for 1-2 minutes then add the vegetable stock and simmer for 30 minutes, until the parsnip is completely soft.
Using a blender or a stick blender, blend the soup until completely smooth. This soup is very thick as it comes, so if you like your soup a little thinner, add some more vegetable stock until you get the consistency you desire.
Top with the toppings suggested above and enjoy!
Store the soup in an airtight container in the fridge for up to 5 days.