Parsnip curry soup

Parsnip curry soup

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The ingredient of Parsnip curry soup

  1. 2 onions, chopped
  2. 60g butter
  3. 1 tablespoon curry powder
  4. 1kg parsnips, peeled, chopped
  5. Salt & freshly ground pepper
  6. 4 ciabatta rolls, warmed

The instruction how to make Parsnip curry soup

  1. Place the onion, butter and curry powder in a large saucepan. Cook over a medium heat for 2-3 minutes or until soft.
  2. Stir in the parsnips and cook, stirring often, for 10 minutes. Add 6 cups (1.25 litres) water and cook for 30 minutes or until the parsnips are tender.
  3. Set aside for 10 minutes to cool slightly. In batches place the mixture in a food processor and process until smooth. Transfer to a clean saucepan.
  4. Stir over a medium heat until heated through. Season with salt and pepper and serve with ciabatta rolls.

Nutritions of Parsnip curry soup

calories: 470.352 calories
calories: 15 grams fat
calories: 8 grams saturated fat
calories: 64 grams carbohydrates
calories: 17 grams sugar
calories:
calories: 13 grams protein
calories: 34 milligrams cholesterol
calories: 542.11 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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