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Curried Parsnip Soup

Curried Parsnip Soup
4.7 13 rating
Prep. 15 min
Total 30 min
2 portions
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Ingredients

  • parsnips cut in pieces (3 cm)
    200 g
  • onion quartered
    30 g
  • curry powder (e.g. Madras)
    ½ tsp
  • unsalted butter diced
    25 g
    olive oil
  • liquid vegetable stock (see tip)
    500 g
    liquid chicken stock, (see tip)
  • fine sea salt or to taste
    ¼ tsp
  • ground black pepper or to taste
    1 pinch
  • double cream (optional)
    10 g
  • croutons (optional)
    30 g
  • fresh chives (optional) snipped in lengths (3 mm)
    ½ Tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 287 mg
Protein 1.6 g
Calories 733.6 kJ / 175.4 kcal
Fat 10.6 g
Fibre 5.5 g
Saturated Fat 6.6 g
Carbohydrates 20.3 g

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