Curried Parsnip Soup Mary Berry Recipes

CURRIED PARSNIP SOUP

"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

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 9

Curried Parsnip Soup image

Steps:

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.

Nutrition Facts : Calories 113 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 513mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

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

CURRIED PARSNIP SOUP

Adapted from the Bon Appetit Cookbook, by way of the Baltimore Sun, a delicious mild curry soup which takes full advantage of the natural sweetness of the parsnip.

Provided by Chef Kate

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Curried Parsnip Soup image

Steps:

Melt butter and oil in a heavy, large saucepan over low heat. Add parsnips, onion and garlic. Cover and cook until vegetables begin to soften but not color, stirring occasionally, about 10 minutes.
Mix in flour and curry powder; stir 2 minutes. Gradually mix in broth. Increase heat to medium, cover and simmer until parsnips are tender, about 15 minutes. Cool slightly.
Working in batches, puree soup in blender or food processor until smooth. Return soup to same saucepan. Stir in cream and bring to simmer. Season to taste with salt and pepper.
Ladle into bowls, garnish with chives or green onions and serve.

Ingredients

1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
1 lb parsnip, peeled, sliced
1 cup chopped onion
1 garlic clove, chopped
1 tablespoon all-purpose flour
2 teaspoons curry powder
4 cups chicken broth (or vegetable broth)
1/2 cup whipping cream
salt and pepper
chopped fresh chives or green onion

CURRIED PARSNIP SOUP (FROM GOOD HOUSEKEEPING)

This is my favourite parsnip soup - beats any I've had in restaurants, but also very, very easy to make I've given the full recipe as found in my old Good housekeeping book, but personally usually make it with half the butter (or a tablespoon of oil) and no cream - it's just as tasty. I only make the 'full fat' version on special occasions. (If you use 1 tbsp oil and omit the cream and use 3 veg stock cubes made up to 2 pints of stock rather than chicken stock, then by my calculation each serving is worth 125 calories and 3g of fat) And it freezes well.

Provided by K8tee

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Curried Parsnip Soup (From Good Housekeeping) image

Steps:

Melt the butter in a large saucepan, add the onion and fry gently forn 5-7 minutes. Add the parsnips and fry gently for about 3 minutes.
Stir in the curry powder and cumin and cook for a further 2 minutes.
Add the stock, season and bring to the boil. Reduce the heat, cover and simmer for about 45 minutes, until the vegetables are tender.
Allow to cool slightly, then puree in a blender or food processor until smooth.
Return to the pan and adjust the seasoning. Add the cream (if using), and reheat but do not boil. Serve sprinkled with paprika.

Nutrition Facts : Calories 251.5, Fat 12.9, SaturatedFat 7.2, Cholesterol 36.5, Sodium 302, Carbohydrate 29, Fiber 6, Sugar 8.8, Protein 6.4

Ingredients

1 1/2 ounces butter
1 onion, peeled & sliced
1 1/2 lbs parsnips, peeled, cored & finely diced
1 teaspoon curry powder
1/2 teaspoon ground cumin
2 pints chicken stock or 2 pints vegetable stock
salt & pepper
5 fluid ounces single cream or 5 fluid ounces creme fraiche
paprika, to garnish

More about "curried parsnip soup mary berry recipes"

CURRIED PARSNIP SOUP RECIPE | DELICIOUS. MAGAZINE

2018-01-03 Heat the remaining oil in a large saucepan over a medium-high heat and fry the onion for 7-8 minutes until softening. Meanwhile, chop the rest of …
From deliciousmagazine.co.uk
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Total Time 1 hr
Category Freezable Soup Recipes
Calories 148 per serving

Heat the oven to 180°C/160°C fan/gas 4. Slice about 100g of the parsnips very thinly on a mandoline or using a sharp knife. Pat dry with kitchen paper, toss with 1 tbsp of the oil, the cumin and some salt and pepper, then spread out on a large baking sheet. Bake for 20-25 minutes until crisp and golden at the edges.
Meanwhile, put the rest of the ground spices in a small frying pan and toast for 1-2 minutes over a medium heat until fragrant.
Heat the remaining oil in a large saucepan over a medium-high heat and fry the onion for 7-8 minutes until softening. Meanwhile, chop the rest of the parsnips. Add the garlic to the onion pan and cook for 2 minutes more. Add the toasted spices and bay leaves and stir for a minute, then add the chopped parsnips and stock. Bring to the boil, then turn down to a medium heat and cook for 30 minutes until the parsnips are tender.
Remove and discard the bay leaves, then whizz the soup using a stick blender (or in a blender with the cap removed and a folded tea towel held over to stop the hot soup exploding out) until smooth. Season to taste. Sprinkle with the parsnip crisps, extra chilli powder and a few coriander leaves to serve.

Curried Parsnip Soup Mary Berry Recipes

CURRIED PARSNIP SOUP

"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

CURRIED PARSNIP SOUP

Adapted from the Bon Appetit Cookbook, by way of the Baltimore Sun, a delicious mild curry soup which takes full advantage of the natural sweetness of the parsnip.

CURRIED PARSNIP SOUP (FROM GOOD HOUSEKEEPING)

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