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Spicy Parsnip Soup Recipe

by Global Cookbook

Ingredients

2 Tbsp. Extra virgin olive oil 1/2 Tbsp. Gluten free curry paste 175 gm Leeks, sliced (6oz) 300 gm Parsnips, thinly sliced (10z) 175 gm Cooking apples, peeled, cored and minced roughly (6oz) 2 Tbsp. Fresh coriander, minced finely

1 lt Gluten free vegetable stock, (1 3/4 pints) 100 ml Lowfat milk, (3 1/2 floz) 100 ml White wine, (3 1/2 floz) 2 x Eating apples, peeled, cored and minced finely (skins on)     Salt and freshly grnd black pepper

Directions

1. Heat the extra virgin olive oil in a heavy based saucepan over a moderate heat, stir in the curry paste.
2. Add in the leeks, parsnips and cooking apple and cook for 10-15 min or possibly till the vegetables are softened.
3. Add in the coriander, stock, lowfat milk and wine. Bring to the boil and simmer for 30-35 min till the parsnips are cooked.
4. Puree with a liquidizer or possibly food processor. Transfer back to the pan, reheat and season to taste.
5. Garnish sprinkled with a little remaining coriander and minced eating apple.
6. NOTES : A hearty warming soup for the winter months.

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