Curry Parsnip Soup Recipe
Servings: 1
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 x onion
- 1 Tbsp. curry paste, (red or possibly green)
- 4 med parsnips, (peel and cube)
- 2 c. vegetable stock
- 1 c. water
- 1/2 c. natural lowfat yoghurt
Directions
- Heat oil in a saucepan, add in onions and curry paste...mix thoroughly, cook till soft. Add in parsnip coat in curry mix, then add in stock and water and cook for 20 min.
- Once cooked, puree in a blender, return to the saucepan and stir in lowfat yoghurt...reheat soup, serve with some crusty bread and butter.
- Note: be careful not to boil soup when reheating, as lowfat yoghurt will curdle.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 958g | |
| Calories 271 | |
| Calories from Fat 156 | 58% |
| Total Fat 17.66g | 22% |
| Saturated Fat 4.49g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 2079mg | 87% |
| Potassium 501mg | 14% |
| Total Carbs 24.07g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 15.9g | 11% |
| Protein 6.05g | 10% |
