Directions:
- Melt the butter, add the parsnips, apples, onions and sugar.
- Sauté till soft.
- Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.
- Pour in the stock slowly, stirring until well mixed.
- Cover and simmer gently for 20 minutes, until the parsnips are tender.
- Taste for seasoning.
- Blend with a hand blender and add as much cream to thin to the consistency you like and reheat, do not boil.
- Garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.5 Kcal (760 kJ) | ||
| Calories from fat | 62.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.94g | 11% | |
|---|---|---|---|
| Cholesterol | 19.63mg | 7% | |
| Sodium | 189.19mg | 8% | |
| Potassium | 469.65mg | 10% | |
| Total Carbs | 26.3g | 9% | |
| Sugars | 11.88g | 48% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 5.2g | 10% | |
| Vitamin C | 14.4mg | 24% | |
| Iron | 1mg | 5% | |
| Calcium | 64.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 65.88 Kcal (276 kJ) | ||
| Calories from fat | 22.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.52g | 11% | |
|---|---|---|---|
| Cholesterol | 7.12mg | 7% | |
| Sodium | 68.67mg | 8% | |
| Potassium | 170.46mg | 10% | |
| Total Carbs | 9.55g | 9% | |
| Sugars | 4.31g | 48% | |
| Dietary Fiber | 1.65g | 18% | |
| Protein | 1.89g | 10% | |
| Vitamin C | 5.2mg | 24% | |
| Iron | 0.3mg | 5% | |
| Calcium | 23.3mg | 6% | |
* 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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