Curried parsnip soup is a really quick and easy lunch or dinner recipe that will fill you up and keep you warm during the winter. Make is in half an hour
Ingredients For Curried Parsnip And Apple Soup Recipe
500 gram Parsnips, peeled and roughly diced
1 Bramley apple, weighing peeled, cored and roughly diced
60 gram Butter
1 teaspoon Ground Cumin
1 teaspoon Fenugreek seeds
2 teaspoon Chopped root ginger
1 teaspoon Curry powder
60 milliliter Cider
1.2000000000000002 liter Vegetable Stock
90 milliliter Double cream
Salt and freshly ground black pepper
Nutrition value
142
calories per serving
< 1 g Fat2 g Protein30 g Carbs8 g FiberOther
Current Totals
< 1 g Fat
2 g Protein
30 g Carbs
8 g Fiber
MacroNutrients
Carbs
30 g
Protein
2 g
Fiber
8 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
70 mg
Iron
1 mg
Vitamin A
104 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
91 mcg
Vitamin B12
0 mcg
Vitamin C
26 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
52 mg
Manganese
0 mg
Phosphorus
111 mg
Selenium
3 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment