Parsnip & Apple Soup
Ingredients
- 568ml/1 pt stock made with Vecon
- 142g/5 oz parsnip, chopped
- 1 apple, peeled, cored & chopped
- 113g/4 oz potato, chopped
- pinch of salt
- 1 tsp curry powder
- 1 tbsp very low fat natural fromage frais
Place all the ingredients except the fromage frais into a saucepan, bring to the boil andsimmer for 20 minutes or until the vegetables are tender. Transfer the soup into a blender and puree. Return to the saucepan and heat through. Pour into a bowl, swirl the fromage frais on top and serve immediately.
Add comment