Photo: Cala
Spicy squash & parsnip soup
14 ingredients
Serves 2
openrecipes
Spicy (medium) and sweet, warming soup. Can be eaten as a starter or main course as it's quite filling. For a low-fat option, you can use more stock instead of the coconut milk. You can also vary the 'heat' of the spiciness by leaving out the chilli.
Estimated Nutrition (whole recipe, rough)
875
Calories
37g
Protein
59g
Fat
55g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | 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
- 1 butternut squash, peeled, seeds removed, cut into 2.5cm/1in cubes
- 4 Parsnips, peeled and cut into 2.5cm/1in cubes
- 2 tbsp clear honey
- 2 tbsp olive oil
- 1 medium sized onion, chopped
- 1 garlic clove, roughly chopped
- 1 birds eye chilli, chopped
- 1/4 tsp cumin
- 1/4 tsp chilli powder
- 1/4 tsp paprika
- 1 can 'light' or 'low fat' coconut milk
- 350ml vegetable (or chicken) stock
- 50g/2oz creme fraiche (normal or half-fat)
- Salt and freshly ground black pepper for seasoning
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes