Curried Parsnip Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
258
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,420 mg | (36 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups Parsnips (or Hamburg parsley roots)
- 1 large potato
- 1 shallot
- 1 Tbsp clarified butter
- 2 tsps mild Curry powder
- 4 cups vegetable stock
- ⅜ cup cream (30%)
- salt
- cayenne pepper
- 1 Tbsp toasted Sesame seeds
- cilantro (to garnish)
Preparation
Kitchen utensils
1 Small pot, 1 Mixing bowl, 1 Tablespoon, 1 Hand mixer, 1 Kitchen towel, 1 Non-stick pan, 1 Slotted spatula, 1 Baking sheet, 1 Parchment paper, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Teaspoon, 1 Plate
Preparation steps
1.
Peel and dice the parsnips and potato. Peel and dice the shallot. Heat the clarified butter and sweat the shallot until soft. Add the diced parsnips and potato and stir in the curry powder. Stir in the vegetable stock and simmer gently, stirring occasionally, for about 30 minutes. Finally add the cream and puree the soup finely. Simmer the soup to reduce slightly, or add a little more stock as necessary. Season to taste with salt and cayenne pepper and ladle into bowls. Garnish with cayenne pepper and sesame seeds and serve sprinkled with freshly chopped coriander leaves.
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