Ingredients:
- 1 tsp gingerroot, peeled and chopped
- 2 cardamom pods
- 1 red chili pepper , deseeded and sliced
Directions:
- Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices.
- Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 minutes Add most of the cream, bring to the boil, then turn off the heat.
- Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months.
- Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chili and cilantro leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 778.93 Kcal (3261 kJ) | ||
| Calories from fat | 59.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.58g | 10% | |
|---|---|---|---|
| Cholesterol | 18.78mg | 6% | |
| Sodium | 30990.29mg | 1291% | |
| Potassium | 79.75mg | 2% | |
| Total Carbs | 144.26g | 48% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 0.78g | 2% | |
| Vitamin C | 12.6mg | 21% | |
| Iron | 0.6mg | 3% | |
| Calcium | 22.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 160.65 Kcal (673 kJ) | ||
| Calories from fat | 12.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 10% | |
|---|---|---|---|
| Cholesterol | 3.87mg | 6% | |
| Sodium | 6391.56mg | 1291% | |
| Potassium | 16.45mg | 2% | |
| Total Carbs | 29.75g | 48% | |
| Sugars | 0.23g | 5% | |
| Dietary Fiber | 0.15g | 3% | |
| Protein | 0.16g | 2% | |
| Vitamin C | 2.6mg | 21% | |
| Iron | 0.1mg | 3% | |
| Calcium | 4.7mg | 2% | |
* 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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