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Curried Parsnip Soup Recipe

Curried Parsnip Soup Recipe

“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
TOTAL TIME: Prep: 15 min. Cook: 35 min. YIELD:6 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through. Yield: 6 servings.

Nutritional Facts

1 cup equals 113 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 513 mg sodium, 20 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.