Spicy Parsnip Soup

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175 g Cooking apples; peeled roughly (6oz)
175 g Leeks; sliced (6oz)
2 tb Fresh coriander; chopped
100 ml Milk; (3 1/2 floz)
100 ml White wine; (3 1/2 floz)
2 Eating apples; peeled; cored, chopped finely (skins on)
2 tb olive oil
1/2 tb Gluten-free curry paste
1 l Gluten free vegetable stock;
300 g Parsnips; thinly sliced, (10oz)

Original recipe makes 6



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. NOTES : A hearty warming soup for the winter months.

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