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Curried Roast Parsnip Soup with Vegetable Chips

Roasted parsnips blended with curry spices and cream, served with homemade crispy vegetable chips and zesty whipped cream.

VegetarianSoupDinnerRoastWinterParsnip
Estimated Nutrition
Calories
815.7
kcal / serving
4894.2 kcal total
Carbs
36.4g
per serving
218.4 g total
Fat
72.5g
per serving
435.1 g total
Protein
7.1g
per serving
42.6 g total
Cook Time
30
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
450
ml
Double Cream
for the soup
250
ml
Double Cream
to serve
Fruits
0.5
piece
Lemon
juice only
Liquids
1.5
l
Chicken Stock
can substitute with vegetable stock
NutsSeeds
2
piece
Garlic
thickly sliced cloves
3
sprig
Thyme
fresh
1.5
tsp
Curry Powder
hot variety
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
OilsFats
30
ml
Olive Oil
2 tbsp
1
piece
Oil
for deep-frying
Other
45
ml
Honey
3 tbsp
Vegetables
1
piece
Onion
roughly chopped
1
kg
Parsnip
peeled and cut into chunks
0.5
piece
Parsnip
peeled, for chips
0.5
piece
Beetroot
peeled, for chips
0.5
piece
Turnip
peeled, for chips
0.5
piece
Carrot
peeled, for chips

Method

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