Curried Parsnip Soup Recipe

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Ingredients:

Serving

1 large onion, chopped
1 large carrot, chopped
1 tbsp butter
1 lb parsnip, peeled and chopped
2 (14 1/2 oz) cans reduced-sodium chicken broth
1 tsp curry powder
1/4 tsp salt
1/4 tsp pepper
1 cup nonfat milk

Directions:

In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer.
Stir in the chicken broth and seasonings; bring to a boil. reduce heat, cover and simmer for 12 to 15 minutes or until parsnips are tender.
Carefully place the ingredients into blender container and blend until smooth. Return puree to pan. Add a tablespoon of the hot mixture to temper the milk, stir and slowly add milk to soup and heat through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	104.45 Kcal (437 kJ)
Calories from fat	17.7 Kcal
		% Daily Value*
Total Fat	1.97g	3%
Cholesterol	5.91mg	2%
Sodium	153.17mg	6%
Potassium	437.07mg	9%
Total Carbs	19.35g	6%
Sugars	7.43g	30%
Dietary Fiber	4.77g	19%
Protein	2.52g	5%
Vitamin C	15.4mg	26%
Vitamin A	0.1mg	5%
Iron	0.9mg	5%
Calcium	90.1mg	9%

Amount Per 100 g
Calories	62.95 Kcal (264 kJ)
Calories from fat	10.67 Kcal
		% Daily Value*
Total Fat	1.19g	3%
Cholesterol	3.56mg	2%
Sodium	92.32mg	6%
Potassium	263.44mg	9%
Total Carbs	11.66g	6%
Sugars	4.48g	30%
Dietary Fiber	2.88g	19%
Protein	1.52g	5%
Vitamin C	9.3mg	26%
Vitamin A	0.1mg	5%
Iron	0.5mg	5%
Calcium	54.3mg	9%

* 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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