The Gentleman’s Gourmet Cookbook The Gentleman’s Gourmet | Page 7

CURRIED SWEET POTATO AND PARSNIP SOUP
Serves 4
INGREDIENTS
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30g coconut oil
1 onion, chopped
4 parsnips chopped
½ a fennel, chopped
1 large sweet potato
225g spinach, wilted
1 tsp curry powder
250mls vegetable stock
1 tsp cumin
Sea salt
Black pepper
2 table spoons total Greek yogurt (low fat)
METHOD
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Add the coconut oil to the pan along with, diced onion, parsnips then place the lid on and cook
on low for 5 minutes.
Add fennel, chopped sweet potato, curry powder and cook for 2 minutes then add your stock.
Reduce the heat and simmer for 20 minutes.
Place into a blender (or use hand held blender) and blitz until smooth, seasoning as you go
with Sea Salt and Pepper.
Mix 1 tsp of cumin in with Low Fat Greek Yogurt, place a dollop in the middle, stir in wilted
spinach and dress with finely chopped parsley.
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