Curried Parsnip Soup Recipe

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Ingredients:

Serving

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

Directions:

In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender.
Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	128.69 Kcal (539 kJ)
Calories from fat	19.75 Kcal
		% Daily Value*
Total Fat	2.19g	3%
Cholesterol	5.09mg	2%
Sodium	158.16mg	7%
Potassium	449.41mg	10%
Total Carbs	25.99g	9%
Sugars	14.07g	56%
Dietary Fiber	4.77g	19%
Protein	2.21g	4%
Vitamin C	15.6mg	26%
Vitamin A	0.1mg	5%
Iron	0.9mg	5%
Calcium	75.5mg	8%

Amount Per 100 g
Calories	87.01 Kcal (364 kJ)
Calories from fat	13.36 Kcal
		% Daily Value*
Total Fat	1.48g	3%
Cholesterol	3.44mg	2%
Sodium	106.93mg	7%
Potassium	303.84mg	10%
Total Carbs	17.57g	9%
Sugars	9.51g	56%
Dietary Fiber	3.23g	19%
Protein	1.49g	4%
Vitamin C	10.5mg	26%
Vitamin A	0.1mg	5%
Iron	0.6mg	5%
Calcium	51mg	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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