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Curried Parsnip Soup

Dunrobin Valley Curried Parsnip Soup Dunrobin Valley Curried Parsnip Soup Dunrobin Valley Curried Parsnip Soup

Ingredients (serves 4)

1 ½ Tablsp Sunflower Oil

1 Dessertsp Curry Powder

1 Onion (peeled and chopped)

6 Parsnips (peeled and chopped)

1 Apple (peeled, cored and chopped)

2 Cloves of Garlic (peeled and chopped)

1 Tablsp Flour

1 Litre Boiling Water with 1 Chicken or

Vegetable Stock Cube

Pinch of Black Pepper

4 Dessertsp Natural Yoghurt

Method

1. Heat the oil in a large saucepan, add the

curry powder, onion, parsnips, apple and

garlic, and cook for 5 minutes.

2. Stir in the flour, gradually add the stock,

and simmer for 20 minutes.

3. Puree or mash the soup to desired

consistency.

4. Season with black pepper to taste.

5. Serve garnished with natural yoghurt

Experiment with additional vegetable e.g. carrots or sweet potato work well with parsnips

A 451.12g serving contains:

  • Energy 823kJ 197kcal 10%
  • Fat 6.2gLow9%
  • Saturates 0.8gLow4%
  • Sugar 11gLow12%
  • Salt 0.81gLow14%

of an adults reference intake.

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