Curried Parsnip Soup Without Cream Recipes

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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

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 (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

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

CURRIED PARSNIP SOUP

This recipe elevates the lowly parsnip into something special--a lovely Fall soup. Although not necessary, you can enrich this soup by adding some light cream just before reheating.

Provided by Geema

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12



Curried Parsnip Soup image

Steps:

  • Heat the oil and butter in a large pan until the butter has melted.
  • Add the onion, parsnips,apple and garlic and sauté stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored.
  • Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds.
  • Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds.
  • Stir in the stock and lemon rind and juice, then bring to a boil.
  • Reduce the heat and simmer for 20 minutes.
  • Puree the soup in a blender or food processor, being careful not to splash the hot soup.
  • Heat the soup through until piping hot.
  • Season to taste with salt and pepper.

1 tablespoon vegetable oil
1 tablespoon butter
1 red onion, chopped
4 parsnips, peeled and chopped
1 apple, peeled, cored and chopped
2 garlic cloves, crushed
2 teaspoons garam masala
1/2 teaspoon chili powder
1 tablespoon flour
3 1/2 cups vegetable stock
1 lemon, juice and rind of, grated
salt and pepper

CURRIED PARSNIP SOUP

I borrowed a cookbook Practical Soups from work. This is one I'm interested in making soon. Although the recipe doesn't mention it, I would finish this with a little cream or yogurt.

Provided by JustJanS

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13



Curried Parsnip Soup image

Steps:

  • Heat the oil and butter in a large saucepan, add the onion, parsnip and garlic and cook for about 5-7 minutes until the vegetables have softened but not coloured.
  • Add the garam masala and chili and cook for about 30 seconds.
  • Add the flour mixing well and cook stirring constantly for a further 30 seconds.
  • Stir in the stock, lemon juice and rind and bring to the boil.
  • Reduce the heat and simmer for 20 minutes.
  • Remove some of the vegetable pieces and set aside.
  • Puree the remaining soup then return to the saucepan with the reserved vegetables.
  • reheat.
  • Season to taste with salt and pepper and serve with a little of the julienned rind scattered over each serving.

Nutrition Facts : Calories 79.2, Fat 6.4, SaturatedFat 2.3, Cholesterol 7.6, Sodium 32.4, Carbohydrate 5.5, Fiber 0.7, Sugar 1.5, Protein 0.7

1 tablespoon vegetable oil
1 tablespoon butter
1 red onion, chopped
3 parsnips, chopped (about 750g total)
2 cloves garlic, crushed
2 teaspoons garam masala
1/2 teaspoon red chili powder
1 tablespoon all-purpose flour
850 ml vegetable stock
1 fresh lemon rind, of grated
1 lemon, juice of
salt and pepper
julienned fresh lemon rind, to garnish

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