Curried Parsnip Soup
TM6 TM5 TM31

Curried Parsnip Soup

4.8 (321 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
730 kJ / 174 kcal
Protein
2.5 g
Carbohydrates
13.3 g
Fat
12.4 g

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