Curried Parsnip Soup Recipe

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Curried Parsnip Soup
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Ingredients:

Directions:

  1. Preheat the oven to 200 degrees centigrade. Place the parsnips, garlic and ginger in a large, deep roasting tin, drizzle over the oil, season with salt and pepper and roast for 20 minutes until golden.
  2. POur in half the stock, the coconut milk and curry paste and return to the oven for a further 20 minutes until the vegetables are tender.
  3. Transfer to a liquidizer and blend until creamy and smooth. Add the remaining hot stock and the corriander and check the seasoning. Ladle into warm bowls and serve with root vegetable crisps.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 277.53 Kcal (1162 kJ)
Calories from fat 169.64 Kcal
% Daily Value*
Total Fat 18.85g 29%
Sodium 60.28mg 3%
Potassium 671.88mg 14%
Total Carbs 27.85g 9%
Sugars 8.35g 33%
Dietary Fiber 7.79g 31%
Protein 2.9g 6%
Vitamin C 26mg 43%
Iron 2.8mg 15%
Calcium 67.2mg 7%
Amount Per 100 g
Calories 138.35 Kcal (579 kJ)
Calories from fat 84.56 Kcal
% Daily Value*
Total Fat 9.4g 29%
Sodium 30.05mg 3%
Potassium 334.93mg 14%
Total Carbs 13.88g 9%
Sugars 4.16g 33%
Dietary Fiber 3.88g 31%
Protein 1.44g 6%
Vitamin C 13mg 43%
Iron 1.4mg 15%
Calcium 33.5mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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