Photo: Cala
Curried parsnip soup with parsnip bhajis
14 ingredients
Serves 6
openrecipes
John Torode's Indian soup mixes sweet seasonal parsnips with fragrant spices, served with authentic vegetable bhajis
Estimated Nutrition (whole recipe, rough)
953
Calories
23g
Protein
40g
Fat
125g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | 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
- 1kg parsnips , peeled and cut into chunks
- 600ml milk
- 5 whole curry leaves (optional)
- 50g butter
- 1 tbsp curry powder
- 1 garlic clove , crushed
- 1 tsp ginger , finely grated to a purée
- 4 tbsp double cream
- 200g gram flour
- a handful coriander , chopped
- 1 garlic clove , crushed
- 1 tsp ginger , finely grated to a purée
- 1 tsp curry powder
- oil for deep frying
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