Parsnip Soup
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
4.7g
Energy (kJ)
1602kJ
Energy (kcal)
383kcal
Carbohydrate incl. fibre (g)
45.4g
Carbohydrate excl. fibre (g)
34.1g
Sugar (g)
13.2g
Fibre (g)
11.3g
Fat (g)
21.7g
Saturated fat (g)
10.9g
Unsaturated fat (g)
9.2g
Monounsaturated fat (g)
7.7g
Polyunsaturated fat (g)
1.2g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
464mg
Salt (g)
1.16g
Vitamin A (IU)
2IU
Vitamin C (mg)
38.3mg
Calcium (mg)
97mg
Iron (mg)
2.36mg
Potassium (mg)
976mg
Total
18.8g
6410kJ
1531kcal
181.6g
136.5g
52.6g
45.1g
86.9g
43.5g
36.7g
30.9g
4.9g
0.0g
0mg
1857mg
4.63g
6IU
153.4mg
386mg
9.44mg
3903mg
- 3 tablespoons olive oil
- 1 large onion chopped
- 2 garlic cloves chopped
- 1 thumb-sized piece fresh ginger peeled and chopped
- 6 medium parsnips peeled and chopped into small chunks
- 400 ml tinned reduced-fat coconut milk
- 1 litre boiling water
- 1/4 teaspoon ground black pepper
- 1 Knorr Vegetable Stock Pot
- 1 tablespoon garam masala
Vegetable Stock Pot
Vegetable dishes need not be bland. Melt in a vegetable Stock Pot to your dish and enjoy the full hearty flavours of a good home cooked meal. View detailsOpens in new window
- 1 Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic and ginger. Cook on medium heat for around 4-6 minutes, until the onions have softened but not browned.
- 2 Add the parsnip and stir so that the parsnip becomes coated in the onion and spices. Pour in the coconut milk and water. Add the black pepper, water and Knorr Vegetable Stock Pot.
- 3 Bring to the boil, stirring to dissolve the stock pot. Turn the heat down to low and simmer, covered, for 25-30 minutes, until the parsnips are soft.
- 4 Remove from the heat and puree using a blender. Return to the heat, add the garam masala and warm through.
- 5 Serve with crusty bread and a few slices of fresh red chillies and chopped chives if desired.