Curried lentil, parsnip and apple soup

This spicy soup combines red lentils, apples and parsnip for a smooth, warming soup – a low-fat meal that you can make ahead and freeze

2 tbsp sunflower oil

3 tbsp medium curry paste 2 medium onions, roughly chopped 500g parsnips (around 5 mediumsized), peeled and cut into chunks 140g dried red lentils

2 Bramley apples (about 400g), peeled, cored and cut into chunks 1.5l vegetable or chicken stock, made with 1 stock cube natural yogurt, to serve (optional) chopped coriander, to serve (optional) 1

Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips, lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.

2

Remove from the heat and blitz with a stick blender until smooth, or leave to cool for a few minutes, then blend in a food processor. Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. Serve with natural yogurt and garnish with fresh coriander, if you like.