Parsnip and Apple Soup with Black Lentils and Vegetable Crisps

Servings Prep Time
6people 20minutes
Cook Time
30minutes

Servings Prep Time
6people 20minutes
Cook Time
30minutes

Ingredients
Soup

  • 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

Toppings



  • Cooked Black Lentils



  • Sliced Spring Onion



  • parsley



  • Chilli Flakes



  • Root Vegetable Crisps

Instructions
  1. 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.

  2. 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.

  3. 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.

  4. Top with the toppings suggested above and enjoy!

Recipe Notes

Store the soup in an airtight container in the fridge for up to 5 days.

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