Photo: Cala
Estimated Nutrition (whole recipe, rough)
367
Calories
8g
Protein
2g
Fat
84g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Sauce | not in our table | 0 |
| Water | 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 parsnips, scraped
- 2 carrots, scraped
- 1/2 cup barley
- 2 bouillon cubes
- 2 dashes Tabasco sauce
- 1/8 teaspoon curry powder (optional)
- 4 small turnips, peeled
- 2 onions
- 6 cups water
- 1 tablespoon, basil
- pepper to taste
Directions
1
1.Grate turnips, parsnips, carrots and onions by hand or in a food processor.
2
2.Put the grated vegetables in a large saucepan. Add the barley, water, bouillon cubes and basil and bring to a boil.
3
3.Reduce the heat, cover and simmer for 1 to 2 hours. Check the soup often, add water as needed.
4
4.Stir in the Tabasco sauce, pepper and curry.
Recipe sourced from
fandom