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    You are in: Home / Recipes / Curried Parsnip Soup Recipe
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    Curried Parsnip Soup

    Average Rating:

    1 Total Reviews

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    • on October 01, 2007

      A wonderful classic soup.....which we both loved! I used some par-boiled parsnips from the freezer and also some home-made chicken stock. I make a version of this soup myself, and I do not add cream normally, but we thought that it was a nice addition and takes the edge of the curry, making it mellow and milder.....I used liquid creme fraiche with excellent results. I thought there was quite a lot of fat and oil in the recipe, so I cut back on them considerably, I used a teaspoon of each - butter and olive oil, with good results. My soup was thicker than usual, but that suited us for the wet and cold day that we ate it! A classic soup, that we both enjoyed thanks Kate! Karen:-)

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    Nutritional Facts for Curried Parsnip Soup

    Serving Size: 1 (294 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 224.7
     
    Calories from Fat 133
    59%
    Total Fat 14.8 g
    22%
    Saturated Fat 7.1 g
    35%
    Cholesterol 34.8 mg
    11%
    Sodium 539.8 mg
    22%
    Total Carbohydrate 18.8 g
    6%
    Dietary Fiber 4.4 g
    17%
    Sugars 5.2 g
    21%
    Protein 5.1 g
    10%

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