Quick and easy carrot and parsnip soup recipe - really easy recipe for kids with free printable child friendly recipe sheet.
Cuisine: British, Vegan, Vegetarian
Author: Grace Hall
1tbsmild curry powder
2chicken or vegetable stock cubes *
Peel and roughly chop the onion, carrots, parsnips and leek.
Heat the oil in a large saucepan, then gently fry the onion for 2 minutes until starting to soften. Add the chopped carrots, parsnips and leek to the saucepan.
Sprinkle over the curry powder and red lentils and stir to mix in. Crumble the stock cubes into the saucepan and add 1 litre of hot water, then stir well until the stock cubes have completely dissolved.
Put a lid on the saucepan and cook for 20 minutes until the vegetables are cooked through and soft.
Once cooked, take the lid off, let the soup cool a little then whizz until smooth with a stick blender.
Serve with a sprinkling of coriander leaves and cheese on toast if wanted.
NOTES: Vegetable stock cubes work just as well if you want to keep the recipe vegetarian or vegan.