Parsnip & Lentil Soup
Serves 4
Core recipe
Points plan 3 per serving (original points)
1 tbsp olive oil
570g parsnips, peeled & sliced
1 large onion, sliced
2 garlic cloves, crushed
100g split red lentils
1.25 litres hot veg stock
2 tbsp chopped fresh thyme
Heat oil and add the parsnips, cook gently for 10 mins,
stirring occasionally until golden. Add onion and garlic and cook for 5 mins.
Stir in the lentils, stock and half the thyme. Season
with salt & pepper and bring to the boil. Simmer 20 mins.
Blend some or all of the soup if you wish or leave it
chunky.
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