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Curried Parsnip Soup

Microwaverina's picture
  Butter 1⁄2 Ounce (1 Tablespoon, 15 Gram)
  Fennel seeds 1⁄2 Teaspoon
  Fresh ginger root slice 1
  Parsnip 1⁄4 Pound, finely sliced (Weighing About 500 Gram, Very Large Piece)
  Boiling chicken stock 1⁄2 Pint (Broth, 1 1/4 Cups, 300 Milliliter)
  Hot milk 1⁄2 Pint (1 1/4 Cups, 300 Milliliter, Approximately)
  Freshly ground black pepper To Taste
  Garam masala 1 Pinch
  Salt To Taste

Put the butter in a pot and cook for 1 minute until very hot. Add the fennel seeds and ginger, cover and cook for 45 seconds. Add the parsnip and 1—2 tbsp water.
Cover and cook for 8 minutes, turning once, until the parsnip is really tender.
Add the boiling chicken stock (broth) and cook for 3 minutes. Remove the ginger and puree the soup in a blender or food processor.
Add enough hot milk to reach the desired consistency, season to taste with salt and pepper and stir in a pinch of garam masala.
Heat through in the microwave for a couple of minutes if necessary and serve.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 433 Calories from Fat 205

% Daily Value*

Total Fat 23 g35.5%

Saturated Fat 12.6 g63.1%

Trans Fat 0 g

Cholesterol 61.7 mg20.6%

Sodium 861.8 mg35.9%

Total Carbohydrates 44 g14.7%

Dietary Fiber 6.9 g27.4%

Sugars 21.9 g

Protein 16 g31.9%

Vitamin A 12.5% Vitamin C 34.3%

Calcium 36.5% Iron 11.2%

*Based on a 2000 Calorie diet


Curried Parsnip Soup Recipe