Directions:
- Clean Core and Dice the Parsnips, Bell Pepper and Onion.
- Peel the broccoli stalks and slice the stems to bite-size pieces.
- Parboil broccoli for 1-2 minutes (crunchy) or 3-4 minutes (softer), drain and cool under cold water.
- Build a mirepoix of the parsnips, pepper and onion and sweat in the butter/oil over medium low heat.
- Add salt and pepper to taste and 1 Tablespoon of Curry powder.
- (Add the Jalapeno at this point for more bite)
- Once the vegetables are somewhat softened, pour in the stock and heat through over medium heat.
- Pulse with an immersion blender to creamy texture.
- Rough chop the cooled broccoli bits and add to the stock.
- Add 1 Cup Cream (or appropriate substitute) and blend briefly with the immersion blender (no whipped cream, please!).
- Plate and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.31 Kcal (1898 kJ) | ||
| Calories from fat | 295.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.85g | 51% | |
|---|---|---|---|
| Cholesterol | 159.29mg | 53% | |
| Sodium | 142.27mg | 6% | |
| Potassium | 549.3mg | 12% | |
| Total Carbs | 9g | 3% | |
| Sugars | 2.42g | 10% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 29.96g | 60% | |
| Vitamin C | 53.4mg | 89% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 8.6mg | 48% | |
| Calcium | 111mg | 11% | |
| Amount Per 100 g | |||
| Calories | 153.94 Kcal (645 kJ) | ||
| Calories from fat | 100.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.16g | 51% | |
|---|---|---|---|
| Cholesterol | 54.09mg | 53% | |
| Sodium | 48.31mg | 6% | |
| Potassium | 186.53mg | 12% | |
| Total Carbs | 3.06g | 3% | |
| Sugars | 0.82g | 10% | |
| Dietary Fiber | 0.78g | 9% | |
| Protein | 10.17g | 60% | |
| Vitamin C | 18.1mg | 89% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 2.9mg | 48% | |
| Calcium | 37.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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