Curried roast parsnip soup with vegetable chips

Curried roast parsnip soup with vegetable chips
17 Ingredients
  • 2 tbsp olive oil
  • 1 onion, roughly chopped
  • 2 cloves garlic, thickly sliced
  • 1kg/2lb 2oz parsnips, peeled, cut into chunks
  • 3 sprigs fresh thyme
  • 3 tbsp honey
  • 1-2 tsp hot curry powder
  • Salt and freshly ground black pepper
  • 1.5litres/2½pints chicken stock (vegetarians may substitute vegetable stock)
  • 450ml/16fl oz double cream
  • Oil, for deep-frying
  • ½ parsnip, peeled
  • ½ beetroot, peeled
  • ½ turnip, peeled
  • ½ carrot, peeled
  • 250ml/9fl oz double cream
  • ½ lemon, juice only
Nutrition
802
40% daily value
6 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

93% 60

Saturated

146% 29

Trans

- 0

Monounsaturated

- 23

Polyunsaturated

- 5

Carbs

20% 59

Carbs (net)

- 48

Fiber

43% 11

Sugars

- 27

Sugars, added

- 9

Protein

24% 12

Cholesterol

56% 169

Sodium

61% 1452

Calcium

18% 180

Magnesium

20% 83

Potassium

25% 1164

Iron

13% 2

Zinc

17% 2

Phosphorus

41% 290

Vitamin A

59% 532

Vitamin C

46% 41

Thiamin (B1)

25% 0

Riboflavin (B2)

36% 0

Niacin (B3)

35% 6

Vitamin B6

32% 0

Folate equivalent (total)

38% 152

Folate (food)

- 152

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

212% 32

Vitamin E

42% 6

Vitamin K

48% 57

Sugar alcohols

- 0

Water

- 489
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