Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1/2 Tbsp. Gluten free curry paste
- 175 gm Leeks, sliced (6oz)
- 300 gm Parsnips, thinly sliced (10z)
- 175 gm Cooking apples, peeled, cored and minced roughly (6oz)
- 2 Tbsp. Fresh coriander, minced finely
- 1 lt Gluten free vegetable stock, (1 3/4 pints)
- 100 ml Lowfat milk, (3 1/2 floz)
- 100 ml White wine, (3 1/2 floz)
- 2 x Eating apples, peeled, cored and minced finely (skins on)
- Â Â Salt and freshly grnd black pepper
Direcciones
- Heat the extra virgin olive oil in a heavy based saucepan over a moderate heat, stir in the curry paste.
- Add in the leeks, parsnips and cooking apple and cook for 10-15 min or possibly till the vegetables are softened.
- Add in the coriander, stock, lowfat milk and wine. Bring to the boil and simmer for 30-35 min till the parsnips are cooked.
- Puree with a liquidizer or possibly food processor. Transfer back to the pan, reheat and season to taste.
- Garnish sprinkled with a little remaining coriander and minced eating apple.
- NOTES : A hearty warming soup for the winter months.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 6 servings | |
| Calories 163 | |
| Calories from Fat 47 | 29% |
| Total Fat 5.3g | 7% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 95mg | 4% |
| Potassium 292mg | 8% |
| Total Carbs 24.83g | 7% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.29g | 4% |
| Protein 2.37g | 4% |
