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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|Serving Size: 1 Serving (179g)|
|Recipe Makes: 6|
|Calories from Fat: 14 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.3mg||0 %|
|Sodium 13.9mg||0 %|
|Potassium 348.1mg||9 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 20.7g|
|Protein 1.4g||2 %|
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Calories per serving: 118
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