Photo: AI-generated illustration of the dish.
You'll need
- 1 tbsp vegetable oil
- 1 onion, chopped
- 500g parsnips, peeled and chopped
- 1 eating apple, peeled and chopped
- 1 tsp mild curry powder
- 1 litre vegetable stock
- 100ml semi-skimmed milk
Warming lunch ideas UK
Gently spiced and warming, a big pot in 35 minutes. Serves 4, about 35 minutes.
Photo: AI-generated illustration of the dish.
Method
Heat the oil in a large pan over a medium heat and cook the onion for 5 minutes until soft.
Add the parsnips, apple and curry powder and stir for 2 minutes.
Pour in the stock, bring to the boil and simmer for 20 minutes until the parsnips are very soft.
Let it cool a little, blend until smooth (don't overfill the blender: hot soup can spit), stir in the milk and reheat gently until steaming.
Leftovers: cool, get them into the fridge within 2 hours, eat within 2 days and reheat once until steaming hot.
Every figure is an estimate per portion, worked out from UK government food-composition data (CoFID). Your portions and brands will differ, so treat these as a guide. Salt not measured. Vegetable stock is not included in the figures (not measured). How our recipes are made.
Contains: milk.
Check the label on: curry powder (can contain mustard or celery); vegetable stock (often celery).
Always check the label on anything packaged — recipes and brands vary, and we cannot see your packet.
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