Low-Fat-Diet-Curried-Parsnip-Soup-Recipe-nutrition-facts-calories-low-fat-diet

Low Fat Diet: Curried Parsnip Soup Recipe

SERVES: 6
PREP TIME: 15 min
COOK TIME: 30 min
READY TIME: 45 min
CALORIES: 90 Kcal

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INGREDIENTS

  • 375 g (12 oz) parsnips, scraped and chopped
  • 1 onion, chopped
  • 600 ml (1 pint) Chicken Stock
  • 1 teaspoon mild curry powder
  • Salt and pepper

TO GARNISH:

  • Natural yogurt (optional)
  • Coriander leaves (optional)
  • Melba toast, to serve

INSTRUCTIONS

1 Place the parsnip and onion in a large saucepan with the stock and season with salt and pepper. Bring to the boil, cover and simmer for 20 min­utes, or until the parsnips are tender

2 Remove from the heat and allow to cool slightly, then puree in a blender or food processor, or press through a fine sieve, and stir in the curry powder.

3 Return the soup to a clean pan and reheat. Serve hot.

VARIATION

Curried Carrot Soup: Substitute carrots for the parsnips. Increase the quantity of curry powder if a hotter flavour is liked.

NUTRITION FACTS

  • Calories: 90 Kcal
  • Protein: 3 (g)
  • Fat: 2 (g)
  • Carbs: 17 (g)