“Yummy simple soup without too much heat, excellent for a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread and butter.” - by ButtercupBento
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
- Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.
Nutrition
Amount Per Serving (4 total)
- Calories
- 257 cal
- 13%
- Fat
- 17.4 g
- 27%
- Carbs
- 25.1 g
- 8%
Based on a 2,000 calorie diet
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Reviews (75)
Rate This Recipe
"Oh, my! Wow! I never had parsnips before and I could not beleive how sweet and delicious this soup was. I made the following changes to lower the fat: a little olive oil in place of butter and nonf..." See moreat milk in place of cream; it was delicious even with these alterations. I also added a little ginger and served it with notfat yogurt on top."
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