This spicy autumnal soup combines parsnips, apples and lentils in a warming low fat meal which can be made ahead and even frozen. The addition of red lentils adds texture to the soup making it substantial yet still low fat.


1 tbs olive oil, 1 tbs curry powder, 1 tbs dried coriander, 1 teaspoon dried ginger, 500g parsnips, peeled and cut into chunks,150g dried red lentils, 2 large cooking apples, peeled and cored and cut into chunks, 1 litre of vegetable stock, chopped coriander. Greek yoghurt to serve.

Coat the parsnips in the olive oil and roast in a hot oven for approx. 20 mins.

Add the cooked parsnips, apples, lentils, dry spices, and stock to a large pan and bring to the boil. Simmer for 30 minutes until the parsnips and apples are cooked and the lentils soft.

Remove from the heat and blend until smooth, adjusting the seasoning to taste. Garnish with a swirl of Greek yoghurt, chopped fresh coriander and chilli flakes. I also baked some very thin slices of dessert apples, which I laid on top of the soup for an added flourish!

The soup will keep well in the fridge for 2-3 days and also freezes well.