Curried Parsnip Soup

Sauté onions and parsnips in butter, simmer with stock, blend with curry powder, cream, and cheese for a smooth soup.

Estimated Nutrition

	Per Serving	Total
Calories	634.5 kcals	634.5 kcals
Carbohydrates	28.5 grams	28.5 grams
Fat	52.8 grams	52.8 grams
Protein	11.2 grams	11.2 grams

Cook Time

15 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

25
g

Butter

2
tbsp

Goats' Cheese

grated, hard

3
tbsp

Double Cream

1
tbsp

Greek-Style Yoghurt

for garnish

Liquids

300
ml

Vegetable Stock

hot

NutsSeeds

2
tsp

Curry Powder

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

OilsFats

1
tsp

Olive Oil

drizzle for garnish

Vegetables

0.5
piece

Onion

finely chopped

1
piece

Parsnip

peeled, finely chopped

Steps

Melt butter in a saucepan and fry onion until soft.
Add parsnip and 300ml stock, then cook for 8 minutes until tender.
Add goats' cheese and curry powder and cook for 4 minutes.
Stir in the cream, season with salt and pepper, and blend until smooth.
Garnish with yoghurt and a drizzle of olive oil before serving.