Curried Parsnip Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Curried Parsnip Soup calories by ingredient
Number of Servings: 4
Ingredients
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4 Parsnips, chopped into chunks
1 tsp Cumin
1 tsp Coriander
1 tbsp Curry Power (I used Madras powder)
1 pint (500 mls, 19 fluid Ounces) of hot vegetable Stock
2 tbsp Sunflower Oil
One small onion
3 cloves of Garlic
Splash of Semi Skimmed Milk
Directions
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.
Member Ratings For This Recipe
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SALLYSHEPPARD
