Name: Spicy Parsnip Soup
Ingredients: 2 tb Olive oil; 1/2 tb Gluten free curry paste; 175 g Leeks; sliced (6oz); 300 g Parsnips; thinly sliced; ; (10oz); 175 g Cooking apples; peeled; cored and chopped; ; roughly (6oz); 2 tb Fresh coriander; chopped finely; 1 l Gluten free vegetable stock; (1 3/4 pints); 100 ml Milk; (3 1/2 floz); 100 ml White wine; (3 1/2 floz); 2 Eating apples; peeled; cored and chopped; ; finely (skins on); Salt and freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Sainsbury’s, Sainsbury12	6	servings

INGREDIENTS

2	tb	Olive oil
1/2	tb	Gluten free curry paste
175	g	Leeks; sliced (6oz)
300	g	Parsnips; thinly sliced
		; (10oz)
175	g	Cooking apples; peeled; cored and chopped
		; roughly (6oz)
2	tb	Fresh coriander; chopped finely
1	l	Gluten free vegetable stock; (1 3/4 pints)
100	ml	Milk; (3 1/2 floz)
100	ml	White wine; (3 1/2 floz)
2		Eating apples; peeled; cored and chopped
		; finely (skins on)
		Salt and freshly ground black pepper

INSTRUCTIONS

Heat the olive oil in a heavy based saucepan over a moderate heat, stir in
the curry paste.
Add the leeks, parsnips and cooking apple and cook for 10-15 minutes or
until the vegetables are softened.
Add the coriander, stock, milk and wine. Bring to the boil and simmer for
30-35 minutes until the parsnips are cooked.
Puree with a liquidizer or food processor. Transfer back to the pan, reheat
and season to taste.
Garnish sprinkled with a little remaining coriander and chopped eating
apple.
Converted by MC_Buster.
NOTES : A hearty warming soup for the winter months.
Converted by MM_Buster v2.0l.

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