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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • 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.

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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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