Photo: Cala
Curried Parsnip & Squash Soup
8 ingredients
Serves 8
openrecipes
So easy and so delicious. Low-fat yet really creamy tasting. The tikka curry spices give it fantastic dimensions!
Estimated Nutrition (whole recipe, rough)
185
Calories
2g
Protein
12g
Fat
20g
Carbs
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pumpkin | 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 medium parsnips, washed, trimmed, chopped into rounds but no need to peel
- 1 small butternut squash, peeled, seeded and chopped into chunks
- 25g butter
- 1 heaped teaspoon ready-mixed Tikka Curry Spices (e.g. Schwartz)
- Few grinds of black pepper (optional)
- 1/2 tin tomato puree (71g)
- 500ml veg stock made with 1.5 teaspoons Marigold Bouillon Powder
- 250 ml hot water
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