Curried Parsnip Soup (Dairy-Free)
Nutrition per serving
| Calories | 238 kcal |
| Protein | 3.4 g |
| Carbs | 47.9 g |
| Fats | 5.4 g |
| Saturated Fat | 0.8 g |
| Monounsaturated Fat | 3.7 g |
| Polyunsaturated Fat | 0.6 g |
| Sugars | 17.5 g |
| Fiber | 10.8 g |
| Sodium | 1,079 mg |
Ingredients
| Parsnips | |
| Vegetable stock/broth | |
| Onion | |
| Garlic | |
| Curry Powder | |
| Olive Oil | |
| Ground Black Pepper |
1. In a large saucepan, heat the olive oil on the hob over a low to medium heat.
2. Add the onion to the pan and cook until soft and slightly browned.
3. Add the garlic and curry powder cook for 2 minutes whilst stirring.
4. Add the vegetable stock. Peel and chop the parsnips into chunks, add to the vegetable stock and stir well. Bring to the boil then cover and simmer for 20-25 minutes until the parsnips have cooked.
5. Allow the soup to cool slightly before using a handheld blender to blend the soup until smooth.
6. Pour the soup into a bowl and season with salt (optional) and pepper.