Curried Parsnip Soup
45 mins (prep 15, cooking 30)
14 ingredients
4 servings
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.

Categories:  <-60-mins , vegetarian , soups-&-stews , bisques~cream-soups , vegetable , time-to-make ,
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Serving Size (220.96 g)
Servings 4
Amount per Serving
Calories 152.73 Calories from Fat 70.29
% Daily Value *
Total Fat 7.81g 48.08%
Saturated Fat 2.38g 47.59%
Trans Fat 0.22g %
Cholesterol 7.95mg 10.6%
Sodium 112.65mg 18.78%
Total Carbohydrate 20.86g 27.82%
Dietary Fiber 4.18 g 66.91%
Sugars 3.77 g %
Protein 3.7g 29.62%
Vitamin A 8877.83IU% Vitamin C 5.65mg%
Calcium 34.0mg% Iron 1.26mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
salt and pepper