Curried Parsnip Soup

Curried Parsnip Soup

4.7 15 ratings

Prep. 15 min

Total 30 min

2 portions

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

Energy 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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