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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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    Units: US | Metric


    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
    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


      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.

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    • on December 13, 2005


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

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    • on June 26, 2004


      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


    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
    Total Fat 6.4 g
    Saturated Fat 2.2 g
    Cholesterol 7.6 mg
    Sodium 32.3 mg
    Total Carbohydrate 5.4 g
    Dietary Fiber 0.7 g
    Sugars 1.5 g
    Protein 0.7 g

    The following items or measurements are not included:


    vegetable stock

    fresh lemon rind

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