Ingredients
4
4 servings
- •2 tablespoons butter
- •1 medium onion, chopped
- •1 pound parsnips, peeled and cubed
- •1 clove garlic, finely chopped
- •2 teaspoons curry powder
- •1 cube chicken bouillon
- •3.25 cups boiling water
- •0.5 cup heavy cream
- •salt and pepper to taste
- •1 pinch ground paprika
Instructions
- Melt butter in a large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add parsnips, garlic, and curry powder; cook and stir until fragrant, about 2 minutes.
- Stir bouillon into boiling water until dissolved; pour into the saucepan and stir to remove any browned bits from the bottom of the pot. Simmer until parsnips are soft and can be broken apart easily with a wooden spoon, about 15 minutes.
- Purée soup with an immersion blender until smooth. Stir in cream and cook, without boiling, until heated through, 2 to 3 minutes. Season with salt and pepper and garnish with paprika.
Nutritional Facts
Per 4 servings
- Calories: 257
- Carbohydrate: 25g
- Fat: 17g
- Fiber: 6g
- Protein: 3g
- Sugar: 7g
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