Curried Parsnip Soup

Curried Parsnip Soup

4.8 631 ratings

Prep. 15 min

Total 30 min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 275.9 mg

Protein 1.4 g

Calories 691.4 kJ / 165.3 kcal

Fat 10.5 g

Fibre 4.9 g

Saturated Fat 6.5 g

Carbohydrates 17.9 g

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