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Curried Parsnip Soup

Diet.Chef's picture
  Cumin seeds 1 Teaspoon
  Coriander seeds 2 Teaspoon
  Oil 1 Teaspoon
  Onion 1 , peeled and chopped
  Garlic 1 Clove (5 gm), clove, peeled and crushed
  Turmeric 1⁄2 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Cinnamon stick 1
  Parsnips 1 Pound, peeled and chopped (450 Gram)
  Vegetable stock 1 3⁄4 Pint (1 Liter)
  Freshly ground black pepper To Taste
  Low fat natural yogurt 3 Tablespoon (For Serving)
  Fresh coriander leaves 1 Tablespoon (For Garnish)
  Salt To Taste

1. In a small frying pan, dry-fry the cumin and coriander seeds over a moderately high heat for 1-2 minutes. Shake the pan during cooking until the seeds are lightly toasted.
2. Reserve until cooled. Grind the toasted seeds in a pestle and mortar.
3. Heat the oil in a saucepan. Cook the onion until softened and starting to turn golden.
4. Add the garlic, turmeric, chilli powder and cinnamon stick to the pan. Continue to cook for a further minute.
5. Add the parsnips and stir well. Pour in the stock and bring to the boil. Cover and simmer for 15 minutes or until the parsnips are cooked.
6. Allow the soup to cool. Once cooled, remove the cinnamon stick and discard.
7. Blend the soup in a food processor until very smooth.
8. Transfer to a saucepan and reheat gently. Season to taste with salt and pepper. Garnish with fresh coriander and serve immediately with the yogurt.

Recipe Summary

Difficulty Level: 
Bit Difficult
Everyday, Healthy
Cook Time: 
10 Minutes

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Your rating: None
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 582 Calories from Fat 92

% Daily Value*

Total Fat 11 g16.5%

Saturated Fat 1.7 g8.5%

Trans Fat 0 g

Cholesterol 2.7 mg0.9%

Sodium 2084.1 mg86.8%

Total Carbohydrates 118 g39.5%

Dietary Fiber 37 g148.1%

Sugars 31.3 g

Protein 13 g25.2%

Vitamin A 29.6% Vitamin C 162.4%

Calcium 44.6% Iron 55.4%

*Based on a 2000 Calorie diet

Curried Parsnip Soup Recipe