Curried Root Vegetable Bisque

with Naan
Average: 5 (1 vote)
(1 vote)
Curried Root Vegetable Bisque
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2 h. 15 min.

Healthy, because

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Nutritional values

This recipe is a perfect and filling way to consume root vegetables, especially in the fall when it starts to get colder. 

If you prefer, you can replace the parsnips with carrots.

1 serving contains
(Percentage of daily recommendation)
Calorie766 kcal(36 %)
Protein19.13 g(20 %)
Fat21.62 g(19 %)
Carbohydrates125.54 g(84 %)
Sugar added1.05 g(4 %)
Roughage6.63 g(22 %)
Vitamin A74.3 mg(9,288 %)
Vitamin D1.03 μg(5 %)
Vitamin E3.02 mg(25 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂0.82 mg(75 %)
Niacin9.91 mg(83 %)
Vitamin B₆0.32 mg(23 %)
Folate293.3 μg(98 %)
Pantothenic acid1.49 mg(25 %)
Biotin4.46 μg(10 %)
Vitamin B₁₂0.65 μg(22 %)
Vitamin C23.85 mg(25 %)
Potassium832.87 mg(21 %)
Calcium272.43 mg(27 %)
Magnesium74.31 mg(25 %)
Iron6.9 mg(46 %)
Iodine25.86 μg(13 %)
Zinc1.41 mg(18 %)
Saturated fatty acids4.33 g
Cholesterol51.15 mg


For the naan bread (make 8 naan)
cup milk
1 ½ teaspoons active dry yeast
1 teaspoon sugar
3.333 cups all-purpose flour
1 teaspoon salt
1 teaspoon Baking powder
2 tablespoons Oil
cup Yogurt (3.5 % fat)
1 egg
1 tablespoon rosemary (finely chopped)
For the soup
cup olive oil
2 onions (finely chopped)
3 garlic (finely chopped)
1 teaspoon Cumin powder
2 teaspoons rosemary (chopped)
3.333 cups Parsnips (diced)
2 ½ cups Vegetable broth
0.333 cup black Olives (chopped)
Chives (to garnish)
Cumin (to garnish)
How healthy are the main ingredients?
sugarsaltYogurteggrosemaryolive oil

Kitchen utensils

1 Skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Can opener

Preparation steps


Preheat the oven to 425°F.

To make the naan bread: Heat the milk gently in a saucepan and sprinkle over the yeast. Add the sugar, stir well and allow to rest for approx. 10 minutes until the yeast has dissolved.
Sift the flour into a large bowl, add the salt and baking powder and mix together. Add the milk-yeast mixture, oil, yogurt, and egg and knead into a dough. Cover and allow to rise in a warm place for approx. 1 hour.
Knead the dough on a floured work surface, divide into 8 pieces and roll into balls. Roll 4 of the balls into drop-shaped naans and sprinkle with rosemary.
Place the naans on a baking sheet and bake in the middle of the oven for approx. 8 minute until light brown. Prepare the remaining pieces of dough in the same way.
For the soup: Heat the oil in a large saucepan set over a medium heat and fry the onions. Add the garlic, cumin and rosemary and cook for 2 minutes.
Add the parsnip, then the stock and simmer for approx. 30 minutes. Stir in the olives and then puree everything with an immersion blender. Season with salt and ground black pepper to taste.
Pour into bowls garnished with chives and cumin and serve with the hot naan bread.