Recipe Details
Ingredients
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2tablespoonsbutter
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1mediumonion, chopped
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1poundparsnips, peeled and cubed
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1clovegarlic, finely chopped
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2teaspoonscurry powder
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1cubechicken bouillon
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3 ¼cupsboiling water
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½cupheavy cream
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salt and pepper to taste
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1pinchground paprika
Cooking Directions
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Melt butter in a large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add parsnips, garlic, and curry powder; cook and stir until fragrant, about 2 minutes.
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Stir bouillon into boiling water until dissolved; pour into the saucepan and stir to remove any browned bits from the bottom of the pot. Simmer until parsnips are soft and can be broken apart easily with a wooden spoon, about 15 minutes.
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Purée soup with an immersion blender until smooth. Stir in cream and cook, without boiling, until heated through, 2 to 3 minutes. Season with salt and pepper and garnish with paprika.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories257 | |
| % Daily Value * | |
| Total Fat 17g |
22% |
| Saturated Fat 11g |
53% |
| Cholesterol 56mg |
19% |
| Sodium 353mg |
15% |
| Total Carbohydrate 25g |
9% |
| Dietary Fiber 6g |
23% |
| Total Sugars 7g |
|
| Protein 3g |
5% |
| Vitamin C 22mg |
25% |
| Calcium 77mg |
6% |
| Iron 1mg |
6% |
| Potassium 518mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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