Soups

Curried Parsnip Soup

★ 4.8649 ratings

Instead of liquid stock, use 750 g water and 1½ tsp stock paste or 1½ stock cubes, crumbled. Search Cookidoo® for recipes to make your own stock or stock paste.

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Details

Difficulty: Easy
Prep: 15 min
Active: 15 min
Cook: 30 min
Total: 30 min
Yield: 4 portions

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Category: Soups
Time: Quick
Nutrition: Under 500 kcal
Difficulty: Easy
Rating: Proven favourite

Ingredients

Metric US

parsnips: 350 g
onion: 60 g
curry powder: 1 tsp
unsalted butter: 50 g
liquid vegetable stock: 750 g
fine sea salt: 0.5 tsp
ground black pepper: 1 pinches

Nutritionper portion

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Portions

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Protein: 1.4 g
Energy: 691.6 kJ
Calories: 165.3 kcal
Fat: 10.5 g
Fibre: 4.9 g
Carbohydrates: 17.9 g

From the original recipe

Categories: Soups
Dish types: Soup
Meal types: Starter
Dietary: Vegetarian, Gluten-Free
Health: Low Carb
Cuisines: British & Irish
Seasons: Autumn, Spring, Winter
Collections: AUTUMNAL SOUPS, Cookidoo® Served 2022, Your Cookidoo® 2025: Souper Star
Original tags: Vegetarian, British & Irish, Autumn, Spring, Winter, Everyday, Quick (<30m), Low Active Time, Easy

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