CURRIED PARSNIP & APPLE SOUP
This creamy parsnip and apple soup recipe has amazing flavor from the combination of curry powder, coriander, cumin and ginger. Be sure to use fresh curry powder when making this soup. Not sure if yours is fresh? Open the jar: the aroma should meet your nose immediately. Serve with flatbread or whole-wheat rolls.
Provided by Ivy Manning
Categories Healthy Soup Recipes
Time 1h5m
Number Of Ingredients 16
Steps:
- Heat oil in a large pot over medium-high heat. Add parsnips and onion and cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes. Add garlic and cook, stirring occasionally, until fragrant, 45 seconds. Add broth, water, potato, apple, curry powder, coriander, cumin and ginger; bring to a boil. Cover, reduce heat to medium-low and simmer until the vegetables are tender when mashed against the side of the pot with a wooden spoon, about 20 minutes.
- Puree the soup in the pot with an immersion blender until smooth. (Alternatively, blend the soup in batches in a blender with the lid slightly ajar. Use caution when blending hot liquids. Return the soup to the pot.) Add lemon juice, salt and pepper. Serve with dollops of yogurt swirled on top, garnished with pinches of coriander.
Nutrition Facts : Calories 303 calories, Carbohydrate 57.6 g, Cholesterol 6.4 mg, Fat 5.8 g, Fiber 12.2 g, Protein 7.9 g, SaturatedFat 1.3 g, Sodium 444.1 mg, Sugar 19.1 g
CURRIED PARSNIP SOUP | SLIMMING & WEIGHT WATCHERS FRIENDLY
Soup season has arrived and our slimming-friendly Curried Parsnip Soup is great on a chilly day, whether you're counting calories or following a plan like Weight Watchers.
Provided by Emma T
Categories Dinner Lunch Side Dishes
Time 30m
Number Of Ingredients 9
Steps:
- Keep half of one parsnip aside. Chop the rest of the parsnips into 1 inch pieces. Add to a saucepan with the diced potato, onion, garlic, curry powder and stock pot. Stir in the boiling water and simmer for 10 minutes.
- Chop the half parsnip you put aside, into 0.5cm dice. Add to an air fryer with some low calorie cooking spray and cook for 10 minutes until crisp.
- After 10 minutes, finely chop the leafy part of the fresh coriander and add half to the sauce pan. Simmer for a further 10 minutes.
- Blitz the soup until thick and creamy - you may need to add some extra boiling water if it is too thick. Add the remaining coriander leaves and blitz for a further few seconds.
- Serve immediately, topped with the parsnip croutons and a sprinkle of curry powder!
Nutrition Facts : Calories 130 kcal, Carbohydrate 29 g, Protein 3 g, Fat 2 g, SaturatedFat 0.2 g, Sodium 22 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
CURRIED PARSNIP SOUP
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.
Provided by Geema
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil and butter in a large pan until the butter has melted.
- Add the onion, parsnips,apple and garlic and sauté stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored.
- Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds.
- Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds.
- Stir in the stock and lemon rind and juice, then bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Puree the soup in a blender or food processor, being careful not to splash the hot soup.
- Heat the soup through until piping hot.
- Season to taste with salt and pepper.
CURRIED PARSNIP & APPLE SOUP
Quite simply delicious.
Provided by garydaw
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat the butter and oil in a heavy pot, cook the onions until they are soft.
- Add the garlic and spices and cook for 2 mins
- Add the parsnips, stock and season. Leave to simmer for about 30-40 mins or until the parsnips are soft.
- Liquidize the soup.
- Peel and grate the apple, add to the soup and simmer for another 2-3 mins and then serve.
CURRIED PARSNIP AND APPLE SOUP
Make and share this Curried Parsnip and Apple Soup recipe from Food.com.
Provided by McCarthy
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray a large saucepan with spray oil, place over the heat and add the onion, cooking until soft (about 5 minutes) Add the garlic and curry powder. Stir and cook for a couple of minutes, then add the parsips and stock cubes (dissolved in hot water) Cover the pan and simmer for 30 minutes.
- Remove from the heat and blend or process until smooth. Peel, core and grate the cooking apple.
- Reheat the soup and add the grated apple. Simmer for 3 minutes, Serve hot.
Nutrition Facts : Calories 140.3, Fat 0.6, SaturatedFat 0.1, Sodium 19.5, Carbohydrate 33.9, Fiber 8.1, Sugar 12, Protein 2.3
CURRIED LENTIL, PARSNIP & APPLE SOUP
This spicy soup combines red lentils, apples and parsnip for a smooth, warming soup - a low fat meal that you can make ahead and freeze
Provided by Justine Pattison
Categories Dinner, Lunch, Soup, Starter
Time 1h
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips, lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.
- Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. Serve with natural yogurt and garnish with fresh coriander, if you like. (For freezing instructions see below left.)
Nutrition Facts : Calories 204 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
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CURRIED PARSNIP AND APPLE SOUP - PUREWOW
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Estimated Reading Time 3 mins
- In a large saucepan over medium heat, heat the olive oil until shimmering. Add the onion and sauté for 2 minutes, then add the parsnips and potatoes, and sauté until they begin to soften, about 5 minutes. Add the garlic and sauté for 2 minutes more.
- Add the curry powder, ground coriander and ground ginger, then season with salt and pepper, and stir everything together with a wooden spoon, allowing the spices to toast. Add the apple and sauté for 1 minute.
- Add the chicken stock and bring to a boil. Reduce to a simmer and cook until all the vegetables are soft and mush easily with a wooden spoon, 20 to 25 minutes. Remove the saucepan from the heat and allow to cool slightly.
- Working in batches, puree the soup using a food processor or immersion blender until it is smooth. Stir in the lemon juice.
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