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Parsnip Soup with Spinach and Scallops

A lightly spiced parsnip soup served with wilted spinach and pan-seared scallops for a luxurious finish.

SoupVegetablesSeafoodScallopsWinterDinner Party
Estimated Nutrition
Calories
485.1
kcal / serving
1940.5 kcal total
Carbs
28.7g
per serving
114.6 g total
Fat
37.2g
per serving
148.8 g total
Protein
10.6g
per serving
42.2 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
Unsalted
100
ml
Double Cream
Liquids
400
ml
Vegetable Stock
NutsSeeds
1
clove
Garlic
Roughly chopped
2
sprig
Thyme
Fresh
2
tsp
Curry Powder
Medium
4
tbsp
Coriander Cress
1
1
Salt
To taste
1
1
Black Pepper
To taste
OilsFats
1
tbsp
Rapeseed Oil
For the soup section
2
tbsp
Rapeseed Oil
For the scallops
Other
1
tbsp
Honey
Seafood
4
piece
Scallop
Hand-dived, meat removed and cleaned
Vegetables
1
piece
Shallot
Roughly chopped
500
g
Parsnip
Peeled and cut into medium chunks
50
g
Spinach

Method

1
2
3
4
5
6
7
8
9
10
11
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