No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (262g) Recipe makes 4 servings The following items or measurements are not included below: 1 piece gingerroot vegetable stock
Calories 249
Calories from Fat 98		(39%)
Amount Per Serving		%DV
	Total Fat 11.0g	16%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 69mg		2%
Potassium 779mg		22%
Total Carbohydrate 37.8g		12%
	Dietary Fiber 9.5g	37%
	Sugars 10.9g
Protein 2.9g		5%
detailed view... how is this calculated?

Curried Parsnip Soup

Recipe #292366 | 1 hour | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Ginsugirl
Mar 18, 2008

Parsnips are veggies that never get enough respect. Like squash or yams, parsnips are slightly sweet, so they take curry spices really well. This soup is a favourite at home and at the restaurant, and as a bonus, it's low-fat and vegetarian!

SERVES 4 -6 (change servings and units)

Ingredients

3 tablespoons oil
2 onions, chopped
2 stalks celery, thinly sliced
1 piece gingerroot, about 1/2 inch, quartered, don't bother peeling
2 garlic cloves, minced
2 tablespoons good curry paste (I like Pataks or Sharwoods) or 1 tablespoon curry powder (I like Pataks or Sharwoods)
1 teaspoon turmeric (optional)
chili flakes, to taste (optional)
2 bay leaves
1 1/2 lbs parsnips, peeled and roughly chopped
6 cups vegetable stock (or water and a veggie bouillon cube )
salt and pepper

Directions

1
In a large, heavy pot, heat oil and saute onions and celery until softened, about four minutes. Add ginger, garlic, curry chili flakes and turmeric, cook two minutes more.
2
Add parsnips, bay leaves and stock. Bring to a boil, reduce heat and simmer, covered, until the parsnips are very soft, about 45 minutes. Remove bay leaves and ginger chunks. Puree with a stick blender (or in batches in a food processor). If it does seem too thick, add a little broth or water. Adjust salt and pepper to taste.