Curried Parsnip Soup Slimming Weight Watchers Friendly Recipes
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 (FROM GOOD HOUSEKEEPING)
This is my favourite parsnip soup - beats any I've had in restaurants, but also very, very easy to make I've given the full recipe as found in my old Good housekeeping book, but personally usually make it with half the butter (or a tablespoon of oil) and no cream - it's just as tasty. I only make the 'full fat' version on special occasions. (If you use 1 tbsp oil and omit the cream and use 3 veg stock cubes made up to 2 pints of stock rather than chicken stock, then by my calculation each serving is worth 125 calories and 3g of fat) And it freezes well.
Provided by K8tee
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan, add the onion and fry gently forn 5-7 minutes. Add the parsnips and fry gently for about 3 minutes.
- Stir in the curry powder and cumin and cook for a further 2 minutes.
- Add the stock, season and bring to the boil. Reduce the heat, cover and simmer for about 45 minutes, until the vegetables are tender.
- Allow to cool slightly, then puree in a blender or food processor until smooth.
- Return to the pan and adjust the seasoning. Add the cream (if using), and reheat but do not boil. Serve sprinkled with paprika.
Nutrition Facts : Calories 251.5, Fat 12.9, SaturatedFat 7.2, Cholesterol 36.5, Sodium 302, Carbohydrate 29, Fiber 6, Sugar 8.8, Protein 6.4
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- Mist a large, lidded, nonstick pan with cooking spray, put over a medium heat and fry the onion, celery and garlic for 6-8 minutes until soft. Add the curry powder and ginger and cook, stirring, for another 1 minute.
- Add the parsnips, carrots and stock. Season to taste and bring to a boil, then reduce the heat and simmer, covered, for 40 minutes.
- Add half the coriander, then, using a stick blender, blitz until smooth. Serve the soup with the lemon wedges on the side to squeeze over and the remaining coriander and some black pepper scattered over the top.
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- Place a large, lidded pan over a low heat. Add the onion, celery and parsnips with 5 tbsp water and season. Cover with a piece of greaseproof paper and the pan lid and sweat for 20 minutes, stirring occasionally so the vegetables don’t stick.
- Stir in the garlic, turmeric, ginger and garam masala. Re-cover with the greaseproof paper and lid and sweat for a further 5 minutes or until the vegetables have softened.
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- Ladle the soup into 4 warm serving bowls. Scatter each bowl with 10g vegetable crisps and some fresh coriander, to serve.
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