Curried Parsnip Soup Recipe
"My mum used to make this recipe at home in England, where parsnips are more widely used than here. It's very aromatic and has a nice bite from the curry and pepper." Julie Mathieson – Bristol, Tennessee
This recipe is:
Healthy
* 6 Servings
* Prep: 15 min.
* Cook: 35 min.
Ingredients
* 1 large onion, chopped
* 1 large carrot, chopped
* 1 tablespoon butter
* 1 pound parsnips, peeled and chopped
* 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
* 1 teaspoon curry powder
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup fat-free milk
Directions
* In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender.
* Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through. Yield: 6 servings.
Nutrition Facts: 1 cup equals 113 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 513 mg sodium, 20 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Curried Parsnip Soup published in Healthy Cooking February/March 2010, p53
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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