Directions:
- Saute the onion in the olive oil for about 5 minutes. Add the garlic, ginger and garam masala and sauté an additional 5 minutes - the onions will be soft and sweet.
- Drop in the parnsips and stir until they are completely coated with the mixture. Add the milks and veggie broth and bring to the boil. Simmer for about 30 minutes - with the lid on.
- Check the parsnips, if they are soft then it's time to blend! Add some salt and pepper then use an immersion blender to puree the soup completely.
- Serve with chopped chili and chopped coriander leaves sprinkled on top of each bowlful.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 609.36 Kcal (2551 kJ) | ||
| Calories from fat | 404.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.96g | 69% | |
|---|---|---|---|
| Cholesterol | 12.62mg | 4% | |
| Sodium | 442.45mg | 18% | |
| Potassium | 660.95mg | 14% | |
| Total Carbs | 50.03g | 17% | |
| Sugars | 32.97g | 132% | |
| Dietary Fiber | 6.78g | 27% | |
| Protein | 9.08g | 18% | |
| Vitamin C | 22.8mg | 38% | |
| Iron | 3.4mg | 19% | |
| Calcium | 173.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 97.01 Kcal (406 kJ) | ||
| Calories from fat | 64.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.16g | 69% | |
|---|---|---|---|
| Cholesterol | 2.01mg | 4% | |
| Sodium | 70.44mg | 18% | |
| Potassium | 105.22mg | 14% | |
| Total Carbs | 7.96g | 17% | |
| Sugars | 5.25g | 132% | |
| Dietary Fiber | 1.08g | 27% | |
| Protein | 1.45g | 18% | |
| Vitamin C | 3.6mg | 38% | |
| Iron | 0.5mg | 19% | |
| Calcium | 27.7mg | 17% | |
* 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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