Curried Parsnip Soup Recipe

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Ingredients:

Serving

1 tbsp vegetable oil
1 tbsp butter
1 red onion, chopped
3 parsnips, chopped (about 750g total )
2 cloves garlic, crushed
2 tsp garam masala
1/2 tsp red chili powder
1 tbsp all-purpose flour
850 ml vegetable stock
1 fresh lemon rind , of grated
1 lemon , juice of
salt and pepper
julienned fresh lemon rind, to garnish

Directions:

Heat the oil and butter in a large saucepan, add the onion, parsnip and garlic and cook for about 5-7 minutes until the vegetables have softened but not coloured.
Add the garam masala and chili and cook for about 30 seconds.
Add the flour mixing well and cook stirring constantly for a further 30 seconds.
Stir in the stock, lemon juice and rind and bring to the boil.
Reduce the heat and simmer for 20 minutes.
Remove some of the vegetable pieces and set aside.
Puree the remaining soup then return to the saucepan with the reserved vegetables.
Reheat.
Season to taste with salt and pepper and serve with a little of the julienned rind scattered over each serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	990.19 Kcal (4146 kJ)
Calories from fat	59.44 Kcal
		% Daily Value*
Total Fat	6.6g	10%
Cholesterol	13.71mg	5%
Sodium	33423.26mg	1393%
Potassium	781.93mg	17%
Total Carbs	193.12g	64%
Sugars	11.64g	47%
Dietary Fiber	10.59g	42%
Protein	2.96g	6%
Vitamin C	42.1mg	70%
Iron	2.2mg	12%
Calcium	83.9mg	8%

Amount Per 100 g
Calories	191.48 Kcal (802 kJ)
Calories from fat	11.5 Kcal
		% Daily Value*
Total Fat	1.28g	10%
Cholesterol	2.65mg	5%
Sodium	6463.38mg	1393%
Potassium	151.21mg	17%
Total Carbs	37.34g	64%
Sugars	2.25g	47%
Dietary Fiber	2.05g	42%
Protein	0.57g	6%
Vitamin C	8.1mg	70%
Iron	0.4mg	12%
Calcium	16.2mg	8%

* 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.

Tastes

salty
savory
bitter
sweet

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