Curried lentil parsnip apple soup
Ingredients
- 2 tbsp sunflower oil
- 3 tbsp medium curry paste
- 2 medium onions roughly chopped
- 500g parsnips (around 5 medium parsnips), peeled and cut into chunks
- 140g dried red lentils
- 2 Bramley apples (about 400g), peeled, cored and cut into chunks
- 1 ½l vegetable or chicken stock made with 1 stock cube
- natural yogurt to serve (optional)
- chopped coriander to serve (optional)
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