Curried Parsnip Soup
TM6 TM5 TM31

Curried Parsnip Soup

4.8 (542 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
691.4 kJ / 165.3 kcal
Protein
1.4 g
Carbohydrates
17.9 g
Fat
10.5 g
Saturated Fat
6.5 g
Fibre
4.9 g
Sodium
275.9 mg

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