Spiced Lentil, Apple, and Parsnip Soup Recipe
Looking for a comforting winter soup? This Spiced Lentil, Apple, and Parsnip Soup is packed with warming spices and wholesome ingredients, making it the perfect meal for chilly days. It’s a fantastic way to use up any leftover parsnips while enjoying a nutritious, hearty dish.
Ingredients
- 2 tbsp vegetable oil
- 1 tbsp ground cumin
- 1/2 tbsp ground coriander
- 1/2 tbsp turmeric
- 3 green cardamom pods
- 2 cloves
- 2 medium onions, roughly sliced
- 500g parsnips (approx. 5 medium), peeled and chopped
- 140g dried red lentils
- 2 Bramley apples, peeled and chopped
- 1.5 litres vegetable or chicken stock
- Salt and pepper to taste
Method
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Prepare the Base
- Heat the vegetable oil in a large saucepan over medium heat.
- Add the sliced onions, cumin, coriander, turmeric, cardamom pods, and cloves. Season with salt and pepper. Sauté until the onions are soft and fragrant.
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Add Key Ingredients
- Stir in the chopped parsnips, red lentils, and Bramley apples. Mix well to coat everything in the spiced onion mixture.
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Simmer the Soup
- Pour the vegetable or chicken stock over the ingredients. Bring the soup to a boil, then reduce the heat to a simmer.
- Cover the pot with a lid and let it cook gently for 30 minutes, or until the parsnips and lentils are tender.
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Blend to Perfection
- Remove the soup from the heat and blend it until smooth using a hand blender or food processor. Adjust seasoning as needed.
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Serve and Enjoy
- Serve the soup hot with warm buttered bread. Garnish with a dollop of yoghurt and a sprinkle of fresh coriander for a burst of freshness.
Tips for Customisation
- Add leftover vegetables like carrots, sweet potatoes, or celery for extra flavour.
- Swap lentils for yellow split peas if you prefer a chunkier texture.
- For a vegan option, use plant-based yoghurt and vegetable stock.
Warm up this winter with this Spiced Lentil, Apple, and Parsnip Soup—simple to make, delicious to taste, and wonderfully versatile!
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