Photo: Cala
Curried roast parsnip soup with vegetable chips
17 ingredients
30 min + 1 hr
Serves 6
openrecipes
Homemade vegetable chips give a good crunch sprinkled over soup - James Martin uses them to garnish his easy parsnip soup.
Estimated Nutrition (whole recipe, rough)
592
Calories
37g
Protein
24g
Fat
63g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1kg/2lb 2oz parsnips
- 3 sprigs fresh thyme
- 3 tbsp honey
- 1-2 tsp hot curry powder
- salt and freshly ground black pepper
- 1.5litres/2½pints chicken stock (vegetarians may substitute vegetable stock
- 450ml/16fl oz double cream
- , for deep-frying oil
- ½ parsnip
- ½ beetroot
- ½ turnip
- ½ carrot
- 250ml/9fl oz double cream
- ½ lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes