Susan Hart Recipe: Spicy Parsnip and Leek Soup

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We may still have a few chilly days a head of us, so lets stay warm with a nice spicy homemade soup.

Don’t worry if you don’t have all the ingredients or the correct measures, this recipe is really flexible so you can add carrots, onions, potatoes, coriander, cumin, tinned tomatoes etc.
In fact you can’t really go wrong!

But if you’re unsure follow this recipe and you will end up with really tasty and satisfying bowls of soup

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Serves 4-5 people 
½ tsp vegetable oil
250g peeled and chopped parsnips
200g swede, peeled and chopped into small pieces
100g washed and sliced leeks
2 garlic cloves
1 tsp each of curry power, turmeric and smoked paprika
large pinch of chilli flakes
1 cupful of red split lentils
1 ltr of hot water
1 tsp lemon juice
handful of chopped mint and parsley
salt and pepper

In a large pan warm the oil and add the leeks cook on a low light for 5 minutes. Add the chopped parsnips, swede chilli, spices and garlic, cook for a further 5 minutes. Add the hot water and lentils. Cook for 20-30 minutes until the veg and the lentils are very soft. Either leave chunky, blend all of it using a hand blender or remove half and blend half and mix together. If it’s too thick add some more hot water. Add the lemon juice, taste and season with plenty of freshly ground pepper and a little salt (if necessary)
Serve in warmed bowls

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Additions
Add a tin of cannellini beans – 34 calories a portion
1 slice of wholemeal bread – 100 calories

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