Curried Parsnip Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Parsnips, chopped into chunks1 tsp Cumin1 tsp Coriander1 tbsp Curry Power (I used Madras powder)1 pint (500 mls, 19 fluid Ounces) of hot vegetable Stock2 tbsp Sunflower OilOne small onion3 cloves of GarlicSplash of Semi Skimmed Milk
This makes approximately 4 good size servings. this is quite a spicy little winter number!
1. Finely chop the garlic and onions, and fry in the oil until soft and translucent for about 5 minutes. Add all the spices and curry powder and fry for a minute.
2. Add the chunks of parsnip and the stock. Cover and cook for about 20 minutes until the parsnip is soft.
3. Blend the soup with a hand blender. Add a few splashes of milk to add a creamy texture, and stir it in
Delicious!
Number of Servings: 4
Recipe submitted by SparkPeople user KEZERETH.
1. Finely chop the garlic and onions, and fry in the oil until soft and translucent for about 5 minutes. Add all the spices and curry powder and fry for a minute.
2. Add the chunks of parsnip and the stock. Cover and cook for about 20 minutes until the parsnip is soft.
3. Blend the soup with a hand blender. Add a few splashes of milk to add a creamy texture, and stir it in
Delicious!
Number of Servings: 4
Recipe submitted by SparkPeople user KEZERETH.
Nutritional Info Amount Per Serving
- Calories: 238.0
- Total Fat: 9.2 g
- Cholesterol: 4.0 mg
- Sodium: 199.1 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 6.7 g
- Protein: 6.0 g
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