This soup has the most amazing combination of sweet and spicy flavours. All of the curry spices cuts through the sweetness of the parsnips and apples and the greek yoghurt makes this nice and creamy. This is definitely a winner after a long winter day… brrrr!
An easy way to increase your fibre intake it to keep the skin on veggies, like the parsnips in this recipe. Parsnips contain both soluble and insoluble fibre. Soluble fibre helps to reduce cholesterol levels, while insoluble fibre helps to keep everything moving through your digestive tract. Parsnips, as well as apples, are an excellent source of vitamin C. Vitamin C helps your body to absorb more iron from plant-based sources and is vital for the production of collagen. It’s also a powerful antioxidant which stops free radicals from damaging your cells, reducing your risk of developing a chronic disease. The star ingredient in curry powder is turmeric. Turmeric contains a compound called curcumin which is though to help fight degenerative brain diseases, like Alzheimer’s disease. It’s also linked to a reduction in the growth of blood vessels within cancer cells, essentially killing cancer cells. On top of this, it’s also rich in many antioxidants and anti-inflammatory compounds which is good for overall health. If you can get your hands on fresh turmeric it’s so nice grated into soups or blended into juices — just be careful and try not to stain any white t-shirts… whoops!
- 1 TBSP olive oil
- 2 brown onions (finely chopped)
- 3 garlic cloves (finely chopped)
- 2 tsp medium curry powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground ginger
- 500g parsnips (~5 small-medium parsnips)
- 1 granny smith apple (peeled and core removed)
- 1 – 1 ½ litres of vegetables stock
- 5 TBSP unsweetened Greek yoghurt (or plain coconut yoghurt for a vegan option)
- juice of ¼ of a lemon
- flaked almonds (toasted)
- handful of fresh coriander
- On a medium heat, add the olive oil and onion to a large pot. Leave to sauté for ~3-4 minutes.
- Next add the garlic and cook for another 2 minutes.
- Add the spices and cook for another minute.
- Chop the parsnips (keeping the skin on) into roughly 1 inch chunks. Add to the pot and mix in well.
- Next chop the apple into small chunks and add to the pot.
- Add the stock. You can use more or less stock depending on the consistency you want.
- Bring to the boil and then cover the soup with a lid. Reduce the heat and leave it to simmer for ~20 minutes.
- Blitz the soup until smooth with a hand blender or in a blender.
- Add the greek yoghurt and lemon juice and mix through.
- To serve, top with the flaked almonds and some coriander leaves.