Curried Parsnip Soup Slimming Weight Watchers Friendly Recipes

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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



Curried Parsnip Soup image

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

1 large onion, chopped
1 large carrot, chopped
1 tablespoon butter
1 pound parsnips, peeled and chopped
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free milk

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



Curried Parsnip Soup image

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.

1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
1 lb parsnip, peeled, sliced
1 cup chopped onion
1 garlic clove, chopped
1 tablespoon all-purpose flour
2 teaspoons curry powder
4 cups chicken broth (or vegetable broth)
1/2 cup whipping cream
salt and pepper
chopped fresh chives or green onion

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