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

    Curried Parsnip Soup. Photo by windhorse23

    1/1 Photo of Curried Parsnip Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    JustJanS's Note:

    I borrowed a cookbook Practical Soups from work. This is one I'm interested in making soon. Although the recipe doesn't mention it, I would finish this with a little cream or yogurt.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil and butter in a large saucepan, add the onion, parsnip and garlic and cook for about 5-7 minutes until the vegetables have softened but not coloured.
    2. 2
      Add the garam masala and chili and cook for about 30 seconds.
    3. 3
      Add the flour mixing well and cook stirring constantly for a further 30 seconds.
    4. 4
      Stir in the stock, lemon juice and rind and bring to the boil.
    5. 5
      Reduce the heat and simmer for 20 minutes.
    6. 6
      Remove some of the vegetable pieces and set aside.
    7. 7
      Puree the remaining soup then return to the saucepan with the reserved vegetables.
    8. 8
      reheat.
    9. 9
      Season to taste with salt and pepper and serve with a little of the julienned rind scattered over each serving.

    Ratings & Reviews:

    • on September 16, 2007

      45

      I must confess I wasn't sure how peppery this would be, and I wasn't exactly sure what was meant by "red chili powder." So I added a finely chopped jalepeno pepper, and I used ground ancho chili powder. Wow! Quite a wallop of spiciness. But tasty. I also used a little less of both the oil and butter to save on fat calories. I used my stick blender to puree. The soup has a nice blend of sweetness from the parsnips and spiciness from the peppers. Very satisfying and very few calories. Thanks JanRoundOz.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 13, 2005

      45

      easy to make and agree with the previous review that flour was not needed

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2004

      55

      This is a spectacular recipe....we loved it! I thought I made it exactly as called for, but realize on re-reading it, that I forgot the flour. I am just as glad, because pureeing it thickens it up enough. It's a great blend of flavours.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Curried Parsnip Soup

    Serving Size: 1 (83 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 79.1
     
    Calories from Fat 57
    72%
    Total Fat 6.4 g
    9%
    Saturated Fat 2.2 g
    11%
    Cholesterol 7.6 mg
    2%
    Sodium 32.3 mg
    1%
    Total Carbohydrate 5.4 g
    1%
    Dietary Fiber 0.7 g
    2%
    Sugars 1.5 g
    6%
    Protein 0.7 g
    1%

    The following items or measurements are not included:

    parsnips

    vegetable stock

    fresh lemon rind

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