Curried Parsnip Soup | Slimming & Weight Watchers Friendly
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A mildly spiced autumn soup made from curried parsnips and potatoes, thickened and blended until creamy. Low in calories and rich in flavor, it's served with crispy air-fried parsnip croutons for texture. A light lunch or dinner option.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 parsnips (peeled)
- 1 large potato, approx. 200g, (peeled and chopped into chunks)
- 2 cloves garlic (peeled and crushed)
- 1 medium onion (peeled and diced)
- 1-2 tbsp medium curry powder ((use hot or mild if preferred))
- 1 vegetable stock pot
- 10 g fresh coriander
- 1½ l boiling water
- low-calorie cooking spray
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 612mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 985mg
- Calcium
- 97mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 612MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.