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Curried Parsnip Soup

Curried Parsnip Soup
4.8 673 ratings
Prep. 15 min
Total 30 min
4 portions
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Ingredients

  • parsnips cut in pieces (3 cm)
    350 g
  • onion quartered
    60 g
  • curry powder (e.g. Madras)
    1 tsp
  • unsalted butter diced
    50 g
    olive oil
  • liquid vegetable stock (see tip)
    750 g
    liquid chicken stock, (see tip)
  • fine sea salt or to taste
    ½ tsp
  • ground black pepper or to taste
    1 pinch
  • double cream (optional)
    20 g
  • croutons (optional)
    60 g
  • fresh chives (optional) snipped in lengths (3 mm)
    1 heaped Tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 275.9 mg
Protein 1.4 g
Calories 691.4 kJ / 165.3 kcal
Fat 10.5 g
Fibre 4.9 g
Saturated Fat 6.5 g
Carbohydrates 17.9 g

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