Curry And Parsnip Soup Recipe

Name: Curry And Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Onion; 1 Tablespoon Olive Oil; 2 whole Parsnip; 1 liter Water; 300 grams Red Split Lentils; 2 Tablespoons Curry; 1 teaspoon Salt; 5 Tablespoons Peanut Butter; 100 grams Roasted Sunflower And Pumpkin Seeds; 1 bunch Fresh Coriander, Chopped

Servings: persons

1 whole Onion
1 Tablespoon Olive Oil
2 whole Parsnip
1 liter Water
300 grams Red Split Lentils
2 Tablespoons Curry
1 teaspoon Salt
5 Tablespoons Peanut Butter
100 grams Roasted Sunflower And Pumpkin Seeds
1 bunch Fresh Coriander, Chopped

1
Thinly slice the onion and place it in a pot with the olive oil. Heat over medium heat while you peel and chop the parsnips. Add the parsnips to the onion and stir for about a minute. Add the water and bring it to a boil.
2
When it is boiling add the lentils, curry and salt. Cook until parsnips are tender (try with a fork), around 20 minutes.
3
Puree the soup with a hand blender and serve it in bowls. Top each dish with a tablespoon of peanut butter, a fistful of roasted seeds and a good bit of coriander leaves. Stir well to dissolve the peanut butter before eating it.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole Onion, 1 Tablespoon Olive Oil, 2 whole Parsnip, 1 liter Water, and more.

Yes, Curry And Parsnip Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry And Parsnip Soup

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