Creamy Parsnip and Potato Soup
"Serve this wonderful soup cold in the summertime or hot for the col months it's delicious hot or cold"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (302 g)
- Calories 234.9
- Total Fat - 10 g
- Saturated Fat - 5.3 g
- Cholesterol - 19.3 mg
- Sodium - 444.2 mg
- Total Carbohydrate - 32.5 g
- Dietary Fiber - 6.4 g
- Sugars - 7.2 g
- Protein - 5 g
- Calcium - 70.6 mg
- Iron - 1.1 mg
- Vitamin C - 20.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Melt butter in a large saucepan. Add parsnips, potatoes, onions, and garlic. Cover and simmer gently, stirring until vegetables are softened and light golden.
Step 2
When vegetables are a light golden, add in broth, curry, and ginger. Bring to a boil, reduce heat, cover, and simmer for 1 hour. Season with salt and pepper to you liking. Remove from heat. Let cool.
Step 3
Purée mixture in a blender or food processor until smooth. Return to saucepan and reheat. Add cream and heat through over low heat; do not boil. Serve hot or cold (better served hot)
Tips
No special items needed.
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