Directions:
- Melt butter and oil in a heavy, large saucepan over low heat. Add parsnips, onion and garlic. Cover and cook until vegetables begin to soften but not color, stirring occasionally, about 10 minutes.
- Mix in flour and curry powder; stir 2 minutes. Gradually mix in broth. Increase heat to medium, cover and simmer until parsnips are tender, about 15 minutes. Cool slightly.
- Working in batches, puree soup in blender or food processor until smooth. Return soup to same saucepan. Stir in cream and bring to simmer. Season to taste with salt and pepper.
- Ladle into bowls, garnish with chives or green onions and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.44 Kcal (705 kJ) | ||
| Calories from fat | 86.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.59g | 15% | |
|---|---|---|---|
| Cholesterol | 18.73mg | 6% | |
| Sodium | 586.27mg | 24% | |
| Potassium | 471.94mg | 10% | |
| Total Carbs | 17.85g | 6% | |
| Sugars | 4.87g | 19% | |
| Dietary Fiber | 4.58g | 18% | |
| Protein | 1.5g | 3% | |
| Vitamin C | 26mg | 43% | |
| Iron | 1mg | 5% | |
| Calcium | 54.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 60.49 Kcal (253 kJ) | ||
| Calories from fat | 30.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 15% | |
|---|---|---|---|
| Cholesterol | 6.73mg | 6% | |
| Sodium | 210.56mg | 24% | |
| Potassium | 169.5mg | 10% | |
| Total Carbs | 6.41g | 6% | |
| Sugars | 1.75g | 19% | |
| Dietary Fiber | 1.65g | 18% | |
| Protein | 0.54g | 3% | |
| Vitamin C | 9.3mg | 43% | |
| Iron | 0.4mg | 5% | |
| Calcium | 19.7mg | 5% | |
* 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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