| 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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