Directions
Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

1. Warm the stock over low heat. Peel the apple and the parsnips. Quarter and core the apple, then chop the apple and parsnips into chunks and put aside.
2. Peel and chop the onion. Heat the oil in a large saucepan, add the onion and leave it to soften.
3. Peel and roughly chop the garlic, add to the pan, then add the ground coriander, cumin and turmeric and cook for 1 minute.
4. Pour the warmed stock into the pan and add the apple, parsnips and salt. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes. Meanwhile, strip off the coriander leaves.
5. Remove the pan from the heat and stir in the milk. Process or blend the soup to a smooth purée, then reheat.
6. Ladle the soup into bowls, swirl with a little yoghurt, garnish with the coriander leaves and serve. Or offer a small dish of yoghurt for people to help themselves.

NUTRIENTS PER SERVING, WHEN SERVING 4:

good source of vitamins B group, C, E and folate, and calcium.

COOK'S SUGGESTION

If you are using a food processor or blender that will not take boiling liquids, cooling the soup by adding cold milk means that you can purée it immediately.