Title: Spicy Parsnip Soup
Categories: Sainsbury's, Sainsbury12
Yield: 6 servings

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

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.