Parsnip Curry Soup
Posted On October 15, 2014
Parsnip Curry Soup
Save to BigOven Persons
8
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 1-1/2 lb. parsnips
- 4 cups vegetable stock
- 4 stalks celery, chopped
- 1 teaspoon ginger, ground
- 1 tablespoon curry powder (favorite blend)
- 1/2 cup rolled oats
Instructions
- This soup may be made in either a microwave oven or in a pot on a stovetop.
- Preheat vegetable stock. Peel, rinse, and chop the parsnips into small pieces. Wash and chop the celery stalks. Add parsnip and celery pieces to soup pot. Add the ginger and curry powder.
- Cook until parsnips and celery begin to soften, then add the rolled oats and stir. When parsnip and celery pieces are tender, puree part of the soup in a blender, add back to soup pot and reheat. Or, if desired, puree all the soup, a few cups at a time, and reheat.
Notes
Source: All-Creatures.org
More recipes you might like:
Artichoke Heart & Soybean Soup
Vegan Chickpea, Garlic, and Thyme Soup
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Parsnip Curry Soup
Serves: 8
| Amount Per Serving: | ||
|---|---|---|
| Calories | 89.39 kcal | |
| % Daily Value* | ||
| Total Fat 0.79 g | 1.2% | |
| Saturated Fat 0.13 g | 0.7% | |
| Trans Fat 0.0 g | ||
| Cholesterol 0.0 mg | 0 | |
| Sodium 43.07 mg | 1.8% | |
| Total Carbohydrate 19.96 g | 6.7% | |
| Dietary Fiber 5.43 g | 21.7% | |
| Sugars 4.51 g | ||
| Protein 2.0 g | ||
| Vitamin A 0.93 % | Vitamin C 17.12 % | |
| Calcium 4.96 % | Iron 5.29 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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