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Curried Parsnip Soup

fast.cook's picture
Ingredients
  Reduced sodium chicken broth 6 Cup (96 tbs)
  Parsnips 1 Pound, peeled and thinly sliced
  Onion 1⁄2 , chopped
  Curry powder 1 1⁄2 Teaspoon
  Chopped fresh chives/Scallions 2 Tablespoon
Directions

1 Combine the broth, parsnips, onion, and curry powder in a large saucepan; bring to a boil. Reduce the heat and simmer until the parsnips are very tender, about 25 minutes. Let the mixture cool about 5 minutes.
2 Pour the soup in batches into a blender and puree. Return the soup to the pan and simmer until heated through.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Parsnip

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3.95
Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 496 Calories from Fat 86

% Daily Value*

Total Fat 3 g4.1%

Saturated Fat 0.47 g2.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2719.6 mg113.3%

Total Carbohydrates 100 g33.3%

Dietary Fiber 26.6 g106.5%

Sugars 31.8 g

Protein 14 g29%

Vitamin A 27.6% Vitamin C 167.4%

Calcium 24.2% Iron 30.7%

*Based on a 2000 Calorie diet

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Curried Parsnip Soup Recipe