2 Medium Potato (Peeled and chopped into 2cm chunks)
1 tablespoon Olive Oil
1-1.25l Stock (Home made if you have it, otherwise made up using a stock cube or similar - I use Knorr Touch of Taste)
1 tablespoon Mild or Medium Curry Powder (You can use a selection of spices here - try coriander,cumin, tumeric, chilli and ginger - teaspoon of the first two and half a teaspoon of the rest.)
2-3 tablespoons Low Fat Creme Fraiche
1 Cooking Apple (Cored, peeled and diced )
Soften the onion in the olive oil over a lowish heat for 8 minutes. Then add the curry powder or spices and cook for a further couple of minutes, being careful not to burn the spices!
Add the other vegetables and apple if using and continue cooking for 5 minutes, stirring so that everything gets coated in spiced oil
Pour over the hot stock and bring to a gentle simmer. Cook for 20 minutes or until the parsnip and potato is soft
Use a stick blender or liquidiser to blend all the ingredients.
Stir through the creme fraiche and taste. Adjust the seasoning by adding salt and pepper to taste and warm through.
Serve garnished with fresh coriander, creme fraiche or garlic croutons
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