Spicy Parsnip Soup
This creamy, lightly-spiced parsnip soup recipe is perfect for a winter's day.
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| Ingredients
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Instructions
- Heat the butter and olive oil in a pan over a medium heat.
- Add the onions and garlic. Turn the heat to low and sauté for about 10 minutes, stirring occasionally.
- Once the onions become brown at the edges and start to smell sweet add the curry powder, stir and cook for 1 minute.
- Add the stock, milk and parsnips. Bring to the boil.
- Cover and simmer gently for about 30 minutes or until the parsnips are tender.
- Turn off the heat and allow the soup to cool a little, then process in a food processer or use a hand blender to make the soup smooth.
- Pass the soup through a coarse sieve to remove any lumps.
- Season with salt according to taste. Bring back to the boil to serve.
Titli's Tips
Parsnips have an edgy taste to them so your spice mix should compliment that. I use a mild curry powder but you could also use garam masala or a balti spice mix.
Serve with crusty bread.
Serve with crusty bread.
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 192
9%
Calories from Fat 79
Total Fat 8.8g
13%
Saturated Fat 4.0g
20%
Unsaturated Fat 3.9g
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Amount Per Serving
% Daily Value
Total Carbohydrate 25.4g
8%
Dietary Fibre 5.3g
21%
Sugars 10.0g
Protein 5.1g
10%
Cholesterol 17.2mgs
5%
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