Parsnip, apple & butternut squash soup
Calorie controlled cooking spray
700 g, peeled and cubed
1 medium, green, cored and peeled
Vegetable stock cube(s)
1 cube(s), made up with 1 litre hot water
Quark, fat free, plain
4 tablespoons, heaped
3 teaspoons, chopped
- Mist a large saucepan with the cooking spray and put over a medium heat. Cook the onion for 5 minutes or until softened. Add the curry powder and cook for 30 seconds or until fragrant.
- Add the butternut squash, parsnips, apple and stock. Bring to the boil, then reduce the heat and simmer, covered, for 20 minutes or until the vegetables are soft.
- Using a stick blender or food processor, process the soup until smooth. Season to taste, then return the soup to the pan, put over a medium heat and cook, stirring, for 2-3 minutes or until heated through. Serve topped with a dollop of quark and sprinkled with sage.