Whether you dress it up for dinner with friends, or prefer it as a weeknight meal, this warming curried parsnip soup will be a hit anyway you spice it.
1 liter Hot water or massel chicken style liquid stock
dash Pure cream
12 Fresh curry leaves
2 Parsnips, peeled, trimmed, cut lengthways into quarters
1 tablespoon Olive oil
Nutrition value
492
calories per serving
26 g Fat33 g Protein31 g Carbs7 g FiberOther
Current Totals
26 g Fat
33 g Protein
31 g Carbs
7 g Fiber
MacroNutrients
Carbs
31 g
Protein
33 g
Fiber
7 g
Fats
Fat
26 g
Vitamins & Minerals
Calcium
125 mg
Iron
4 mg
Vitamin A
60 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
10 mg
Vitamin B6
1 mg
Vitamin B9
133 mcg
Vitamin B12
0 mcg
Vitamin C
31 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
94 mg
Manganese
0 mg
Phosphorus
452 mg
Selenium
34 mcg
Zinc
2 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