About this recipe: This velvety-smooth soup owes its rich colour to a combination of lentils, parsnips and carrots. With dry sherry and a horseradish-flavoured cream adding to the flavour, it is a perfect dinner-party first course. Serve it with crunchy melba toast or oatcakes.
Use celeriac instead of parsnips, and swede instead of carrots. Prepare and cook the soup as in the main recipe. Dry white vermouth or white wine can be added in place of the sherry for a lighter flavour. * For a lower-fat version, top each portion with 1 tsp creamed horseradish instead of the horseradish and crème fraîche mixture, and scatter chopped parsley over the soup.
Lentils are a good source of protein and an excellent source of fibre. High-fibre foods are bulky and make you feel full for longer, so are very satisfying. When eaten regularly, lentils can help to lower blood glucose levels. * Root vegetables have long been enjoyed as an excellent source of vitamins and minerals during the winter months. * Children who are reluctant to sample plain cooked vegetables will not even realise they are eating them in this tasty, colourful soup.
Excellent source of vitamin A. Good source of folate, potassium, vitamin B1, vitamin B6. Useful source of calcium, iron.