Curried Parsnip Soup

Sauté onions and parsnips in butter, simmer with stock, blend with curry powder, cream, and cheese for a smooth soup.

Vegetarian Soup Quick Curry Parsnip

Estimated Nutrition

Calories

634.5

kcal / serving

634.5 kcal total

Carbs

28.5g

per serving

28.5 g total

Fat

52.8g

per serving

52.8 g total

Protein

11.2g

per serving

11.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

tbsp

Goats Cheese

grated, hard

tbsp

Double Cream

tbsp

Greek-Style Yogurt

for garnish

Liquids

300

Vegetable Stock

hot

NutsSeeds

tsp

Curry Powder

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tsp

Olive Oil

drizzle for garnish

Vegetables

0.5

piece

Onion

finely chopped

piece

Parsnip

peeled, finely chopped

Method

Stir in the cream, season with salt and pepper, and blend until smooth.

Garnish with yoghurt and a drizzle of olive oil before serving.

Add parsnip and 300ml stock, then cook for 8 minutes until tender.

Add goats' cheese and curry powder and cook for 4 minutes.

Melt butter in a saucepan and fry onion until soft.