The Fair Trade Cook Book
The FAIRTRADE COOKBOOK
Fair Trade Recipes for a Fairer World

Curried Parsnip Soup

Country of origin: Scotland Parsnip soup with a curry flavour.

Ingredients

2	large organic parsnips
2	medium organic onions
100 gm	red lentils
600 ml	stock
5 ml	curry powder
100 ml	milk
1	FAIRTRADE lemon
FAIRTRADE	Sources Fresh food Lemons Herbs and Spices

Method

Preparation

Skin the onions and chop.
Peel the parsnips and chop small.
Juice the lemon.

Cooking

Using a non-stick pan, fry the onions and parsnips with the curry powder until browned. Use a touch of sunflower oil if necessary.
In a sauce pan heat the stock with the lemon juice, lentils and add the parsnips and onions. Add a little salt and pepper to taste.
Simmer vigorously for about 10 minutes.
Stir in the milk and liquidise in a food blender.

To serve

Warm through (soup needs to be hot, but not boiling), and serve with "doorsteps" of whole grain bread.

Variation

The milk can be anything from skimmed milk, semi skimmed milk, full fat milk, cream, or yoghurt.
Perhaps the cream should be reserved for high days and holidays.

The Fair Trade Cook Book The FAIRTRADE COOKBOOK Fair Trade Recipes for a Fairer World