-
-
My review
Spiced Parsnip Soup
ButtercupBento
"Yummy simple soup without too much heat, excellent for a wintery starter to a dinner party. The spice works wonderfully with the sweetness of the parsnips. Serve with crusty white bread and butter."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 257 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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 Facts
Per Serving: 257 calories; 17.4 g fat; 25.1 g carbohydrates; 2.7 g protein; 56 mg cholesterol; 353 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 87111 Ratings
-
-
-
-
-
Most helpful positive review
3/13/2006
Oh, my! Wow! I never had parsnips before and I could not beleive how sweet and delicious this soup was. I made the following changes to lower the fat: a little olive oil in place of butter an...
Most helpful critical review
1/9/2012
I was not impressed by this recipe. This was the first time I had ever cooked with parsnips and didn't care for the flavor of them. I've had the Curry Pumpkin soup from this site and it was abso...
Most helpful
Most positive
Least positive
Newest
3/13/2006
Oh, my! Wow! I never had parsnips before and I could not beleive how sweet and delicious this soup was. I made the following changes to lower the fat: a little olive oil in place of butter an...
12/28/2007
Super! Really filling. I chopped up an apple and added it near the end- gives it an extra fresh flavour.
11/20/2006
Apart from adding some freshly ground pepper, I followed the recipe exactly. Absolutely delicious. I'll definitely be making this again. Thanks!
3/2/2006
Excellent! I am going to double the recipe when I make it next it went to fast. I didn't have heavy cream, just added milk and it came out great.
1/20/2005
Deliciously different! Like the recipe states, it's an excellent meal starter (is not hearty enough to use as a main course). When I used my hand mixer to blend it, some small bits remained int...
2/11/2008
This was my first time cooking with parsnips, and it was a great success! I don't know if my new curry powder was extra hot, but it was very spicy! My husband loved it, but we added yogurt to ...
11/7/2008
It was good. I think the name should be changed to Curry Parsnip Soup. You must like curry to enjoy this soup
1/31/2007
Loved it! I had a pink & chocolate color scheme going on so I was generous w/ the paprika & I added a tbp of tomato paste to add a little "pink". Turned more orange than pink but oh well. ;o) I'...
2/4/2007
This soup was fantastic! For more of a bite I added crushed red pepper (1/8 teaspoon?) while sauteing the garlic and curry powder. Perfect! It just barely made me sweat.