Try an unexpected first course with this garlic, curry, and red pepper soup. Feel free to give our parsnip soup a try.
How To Make Spiced Parsnip Soup
This parsnip soup only takes less than 30 minutes to cook. Make it as a special appetizer for the upcoming holidays.
Prep:
20 mins
Cook:
25 mins
Total:
45 mins
Ingredients
- 2 tbsp butter
- 1 onion, chopped
- 1 lb parsnips, peeled and cubed
- 1 clove garlic, finely chopped
- 2 tsp curry powder
- 1 chicken bouillon cube
- 3 ¼ cups water, boiling
- ½ cup heavy cream
- salt and pepper , to taste
- 1 pinch red pepper flakes , or paprika for garnish
Instructions
- Melt the butter in a large saucepan over medium heat.
- Fry the onion in butter until soft, about 5 minutes.
- Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors.
- Mix the bouillon cube into the boiling water, and pour into the saucepan.
- Stir to remove any bits of vegetable from the bottom of the pot.
- Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
- Remove from the heat, and blend with a hand mixer or immersion blender.
- Stir in the cream, and heat through.
- Do not boil.
- Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.
Nutrition
- Sugar: 7g
- :
- Calcium: 77mg
- Calories: 256kcal
- Carbohydrates: 25g
- Cholesterol: 41mg
- Fat: 17g
- Fiber: 6g
- Iron: 1mg
- Potassium: 503mg
- Protein: 3g
- Saturated Fat: 8g
- Sodium: 339mg
- Vitamin A: 688IU
- Vitamin C: 22mg
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