Curried Parsnip Soup Mary Berry Recipes
CURRIED PARSNIP SOUP
"My mum used to make this recipe at home in England, where parsnips are more widely used than here. It's very aromatic and has a nice bite from the curry and pepper." Julie Mathieson - Bristol, Tennessee
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.
Nutrition Facts : Calories 113 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 513mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
CURRIED PARSNIP SOUP
Adapted from the Bon Appetit Cookbook, by way of the Baltimore Sun, a delicious mild curry soup which takes full advantage of the natural sweetness of the parsnip.
Provided by Chef Kate
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter and oil in a heavy, large saucepan over low heat. Add parsnips, onion and garlic. Cover and cook until vegetables begin to soften but not color, stirring occasionally, about 10 minutes.
- Mix in flour and curry powder; stir 2 minutes. Gradually mix in broth. Increase heat to medium, cover and simmer until parsnips are tender, about 15 minutes. Cool slightly.
- Working in batches, puree soup in blender or food processor until smooth. Return soup to same saucepan. Stir in cream and bring to simmer. Season to taste with salt and pepper.
- Ladle into bowls, garnish with chives or green onions and serve.
CURRIED PARSNIP SOUP (FROM GOOD HOUSEKEEPING)
This is my favourite parsnip soup - beats any I've had in restaurants, but also very, very easy to make I've given the full recipe as found in my old Good housekeeping book, but personally usually make it with half the butter (or a tablespoon of oil) and no cream - it's just as tasty. I only make the 'full fat' version on special occasions. (If you use 1 tbsp oil and omit the cream and use 3 veg stock cubes made up to 2 pints of stock rather than chicken stock, then by my calculation each serving is worth 125 calories and 3g of fat) And it freezes well.
Provided by K8tee
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan, add the onion and fry gently forn 5-7 minutes. Add the parsnips and fry gently for about 3 minutes.
- Stir in the curry powder and cumin and cook for a further 2 minutes.
- Add the stock, season and bring to the boil. Reduce the heat, cover and simmer for about 45 minutes, until the vegetables are tender.
- Allow to cool slightly, then puree in a blender or food processor until smooth.
- Return to the pan and adjust the seasoning. Add the cream (if using), and reheat but do not boil. Serve sprinkled with paprika.
Nutrition Facts : Calories 251.5, Fat 12.9, SaturatedFat 7.2, Cholesterol 36.5, Sodium 302, Carbohydrate 29, Fiber 6, Sugar 8.8, Protein 6.4
CURRIED PARSNIP SOUP
Parsnips are veggies that never get enough respect. Like squash or yams, parsnips are slightly sweet, so they take curry spices really well. This soup is a favourite at home and at the restaurant, and as a bonus, it's low-fat and vegetarian!
Provided by Ginsugirl
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large, heavy pot, heat oil and saute onions and celery until softened, about four minutes. Add ginger, garlic, curry chili flakes and turmeric, cook two minutes more.
- Add parsnips, bay leaves and stock. Bring to a boil, reduce heat and simmer, covered, until the parsnips are very soft, about 45 minutes. Remove bay leaves and ginger chunks. Puree with a stick blender (or in batches in a food processor). If it does seem too thick, add a little broth or water. Adjust salt and pepper to taste.
Nutrition Facts : Calories 255.9, Fat 11.2, SaturatedFat 1.5, Sodium 37.2, Carbohydrate 38.8, Fiber 10.7, Sugar 11, Protein 3.3
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