Curried Parsnip Soup Recipe

Looking for an easy Curried Parsnip Soup recipe? Learn how to make Curried Parsnip Soup using healthy ingredients.


Submitted by rosl

Makes 4 servings



Lovely creamy warming comfort food for a cold winter day! I use 1 Onion and 2 or 3 parsnips depending on the size. Once liquidized the soup will be thick so when you've added the skim milk if it's still too thick for you, add some more water.

Recipe Ingredients for Curried Parsnip Soup

2 tablespoons olive oil
1 teaspoon curry powder
210 grams onion
300 grams parsnip
20 fl oz water
10 grams stock cube
300 ml skim milk

Recipe Directions for Curried Parsnip Soup

  1. Chop parsnips and onion

  2. Heat the Olive oil in the pan, gently on a low heat

  3. Add vegetables and stir.

  4. Add curry powder to taste, stirring to ensure all the vegetables are coated,cook on a low heat for 5 to 10 mins to soften the veg.

  5. Add water and stock cube, bring to boil, then cook on a fast simmer for 20 mins until the vegetables are cooked through and soft.

  6. Liquidise

  7. Put back into the pan and add the skim milk warm through to serve.

  8. If the consitency is too thick for you or to liquidise add a little more water.

Categories

Vegetables, Soup, English, Boil, Simmer, Vegetarian

Nutrition Facts
Serving Size 362.9g
Amount Per Serving
Calories
172
Calories from Fat
66
% Daily Value*
Total Fat
7.3g
11%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
47mg
2%
Potassium
488mg
14%
Total Carbohydrates
23.5g
8%
Dietary Fiber
4.8g
19%
Sugars
9.8g
Protein
4.6g
Vitamin A 3% Vitamin C 28%
Calcium 14% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Very low in cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in vitamin C
  •   Bad points
  • High in sugar
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