Directions:
- Melt butter in large saucepan.
- Add curry powder and saute the onion, garlic and parsnips until the onion is clear.
- Stir in the flour and cook until the mixture bubbles.
- Stir in the chicken stock and bring to boil and simmer for 15 minutes or until the parsnips are cooked.
- Pour the mixture into a blender and blend until smooth.
- Return to the saucepan, add the chicken and cook for another 10 minutes or until chicken is heated through.
- Garnish with the parsley and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 596.1 Kcal (2496 kJ) | ||
| Calories from fat | 341.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.98g | 58% | |
|---|---|---|---|
| Cholesterol | 86.74mg | 29% | |
| Sodium | 1167.35mg | 49% | |
| Potassium | 746.56mg | 16% | |
| Total Carbs | 38.4g | 13% | |
| Sugars | 8.26g | 33% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 28.31g | 57% | |
| Vitamin C | 4.5mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2mg | 11% | |
| Calcium | 71.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 120.11 Kcal (503 kJ) | ||
| Calories from fat | 68.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.65g | 58% | |
|---|---|---|---|
| Cholesterol | 17.48mg | 29% | |
| Sodium | 235.22mg | 49% | |
| Potassium | 150.43mg | 16% | |
| Total Carbs | 7.74g | 13% | |
| Sugars | 1.66g | 33% | |
| Dietary Fiber | 0.44g | 9% | |
| Protein | 5.7g | 57% | |
| Vitamin C | 0.9mg | 7% | |
| Iron | 0.4mg | 11% | |
| Calcium | 14.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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