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Curried Parsnip Soup
Chef Tripti
An easy to make curried parsnip soup with only a few ingredients.
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Main Course, Soup
Cuisine
Indian, Modern European
Servings
4
people
Calories
197
kcal
Equipment
Digital scales
Blender or Food processor
Ingredients
Metric
US Customary
1x
2x
3x
650
g
Parsnip
120
g
Red onion
15
g
Garlic
5
g
Ginger
1
Bay leaf
6
Peppercorns
2
teaspoon
Mild curry powder
1
l
Vegetable stock or water
1
tablespoon
Olive Oil
Salt to taste
Tadka garnish ( optional )
1
teaspoon
Brown or black mustard seeds
1
teaspoon
Olive Oil
1
stem
Fresh curry leaves
Instructions
Roughly dice the onions and roughly chop up the ginger and garlic.
Peel the parsnips and top and tail them. Cut in half lengthwise and then slice them evenly and not too thinly (approx 0.5cm slices)
Heat the oil in a pot over a medium / high heat. Add the bay leaf and peppercorns.
Immediately add the onions, garlic and ginger and sauté for a couple of minutes until the onions are soft.
Add the parsnips and saute for
5 minutes
or so.
Add the curry powder and saute for
3 minutes
.
Add the
vegetable stock
(using stock makes the soup more flavourful) or water.
Bring to a boil, then turn to medium heat and cover and cook for
20 minutes
or until the parsnips are soft.
Set aside to cool, and then puree in a blender.
When ready to serve, heat up again.
Serve garnished with curry leaf and mustard tadka. This is optional, but highly recommended.
Tadka or garnish (optional)
Heat the oil in a small pan until it is hot.
Add the mustard seeds.
The moment they pop, turn down the heat and add the curry leaves.
Give it a good mix. This will crisp up the curry leaves.
Add the garnish to the soup and serve hot.
Nutrition
Calories:
197
kcal
(10%)
Carbohydrates:
37
g
(12%)
Protein:
3
g
(6%)
Fat:
5
g
(8%)
Saturated Fat:
1
g
(6%)
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
4
g
Sodium:
1012
mg
(44%)
Potassium:
691
mg
(20%)
Fiber:
9
g
(38%)
Sugar:
11
g
(12%)
Vitamin A:
561
IU
(11%)
Vitamin C:
41
mg
(50%)
Calcium:
80
mg
(8%)
Iron:
1
mg
(6%)
NOTES
The nutritional information is for guidelines only, generated by the Spoonacular API.
Keyword
comfort food, one pot meals, plantbased
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