Curried Parsnip Soup Recipe

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Curried Parsnip Soup
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  1. Heat the oil and butter in a large saucepan, add the onion, parsnip and garlic and cook for about 5-7 minutes until the vegetables have softened but not coloured.
  2. Add the garam masala and chili and cook for about 30 seconds.
  3. Add the flour mixing well and cook stirring constantly for a further 30 seconds.
  4. Stir in the stock, lemon juice and rind and bring to the boil.
  5. Reduce the heat and simmer for 20 minutes.
  6. Remove some of the vegetable pieces and set aside.
  7. Puree the remaining soup then return to the saucepan with the reserved vegetables.
  8. Reheat.
  9. Season to taste with salt and pepper and serve with a little of the julienned rind scattered over each serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 990.19 Kcal (4146 kJ)
Calories from fat 59.44 Kcal
% Daily Value*
Total Fat 6.6g 10%
Cholesterol 13.71mg 5%
Sodium 33423.26mg 1393%
Potassium 781.93mg 17%
Total Carbs 193.12g 64%
Sugars 11.64g 47%
Dietary Fiber 10.59g 42%
Protein 2.96g 6%
Vitamin C 42.1mg 70%
Iron 2.2mg 12%
Calcium 83.9mg 8%
Amount Per 100 g
Calories 191.48 Kcal (802 kJ)
Calories from fat 11.5 Kcal
% Daily Value*
Total Fat 1.28g 10%
Cholesterol 2.65mg 5%
Sodium 6463.38mg 1393%
Potassium 151.21mg 17%
Total Carbs 37.34g 64%
Sugars 2.25g 47%
Dietary Fiber 2.05g 42%
Protein 0.57g 6%
Vitamin C 8.1mg 70%
Iron 0.4mg 12%
Calcium 16.2mg 8%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.6
  • 22

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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