Creamy Parsnip and Potato Soup
Created by Happy_Bunny on October 1, 2012
- Servings: 8
- Prep Time: 20m
- Cook Time: 80m
- Recipe #6656
Ingredients
- 2 tablespoon butter (or more butter if you want)
- 6 large parsnips, peeled and diced 1-inch cubes
- 2 medium potatoes, peeled and diced 1-inch cubes
- 1 medium onion, chopped
- 4 cloves garlic, slice each clove into fourths
- 7 cups chicken broth
- 1 teaspoon curry powder (or more if you want)
- 1/2 teaspoon ginger powder
- 3/4 cup light cream (or 1/3 cup heavy cream)
- Salt and freshly ground pepper, to taste
How to Make
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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.
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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.
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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)
Nutritional Facts
- 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