Curried Parsnip and Pear Soup

• 2 tbsp (0.03 litres) olive oil
• 50g butter
• 225g onion, thinly sliced
• 2 tbsp (0.03 litres) medium curry powder
• 600g parsnips, peeled and diced
• 200g pears, cored and diced
• 2 vegetable stock cubes
• 750ml milk
• 750ml water
• Salt and freshly ground black pepper

1. Heat the olive oil and the butter in a large saucepan, add the onion and curry powder, cover and sweat for 3 - 4 minutes.

2. Add the parsnips and continue to sauté for a further 2 - 3 minutes.

3. Add the remaining ingredients and bring to the boil, reduce to a simmer and cook for 5 minutes, or until the parsnip is cooked.

4. Put the soup in a blender and whizz until smooth.

5. Adjust the seasoning to taste and serve.

Per portion, as a main: (263g)

• Energy: 152 kcal / 638 KJ
• Fat: 8.7g
• Saturates: 3.8g
• Protein: 4.3g
• Carbohydrate: 15.4g
• Sugars: 10.3g
• Fibre: 4.0g
• Sodium: 393mg

Per portion, as a starter (175g)

• Energy: 102 kcal / 425 KJ
• Fat: 5.8g
• Saturates: 2.6g
• Protein: 2.9g
• Carbohydrate: 10.3g
• Sugars: 6.8g
• Fibre: 2.6g
• Sodium: 262mg

Per 100g

• Energy: 58 kcal / 242 KJ
• Fat: 3.3g
• Saturates: 1.5g
• Protein: 1.6g
• Carbohydrate: 5.9g
• Sugars: 3.9g
• Fibre: 1.5g
• Sodium: 149mg