A delicious and healthy gluten-free, eggs-free, nuts-free dinner of spicy parsnip and carrot soup made with onions, parsnips, carrots and skim milk.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free |
️Allergens: not vegan | lactose | soy |
⏱ 40 mins – easy
🍽 4 servings – 216 kcal per serving
|
Serving
366g |
Fat
7g |
Sat. fat
1g |
Sodium
908mg |
|
Carbs
34g |
Fibers
8g |
Sugars
13g |
Proteins
5g |
INGREDIENTS
- 1 onion
- 16 oz parsnips
- 8 oz carrots
- 2 tbsp olive oil
- 1 tbsp curry powder
- 1½ cups vegetable broth
- 1¼ cups skim milk
- 1 tsp salt
- 1 tsp black pepper
TOOLS
- 1 peeler
- 1 knife
- 1 saucepan
- 1 lid
- 1 hand blender
- 1 wooden spoon
STEPS
Peel and chop an onion.
Peel parsnips with a peeler.
Chop peeled parsnips .
Peel carrots with a peeler.
Chop the carrots.
Heat olive oil in saucepan. Stir in onions, parsnips, and carrots with a wooden spoon for 3 minutes. Add curry powder and give it a stir. Add vegetable broth, skim milk, salt, and black pepper to the mixture stirring constantly for 2 minutes. Cook for an additional 2 minutes on low heat, then blend the mixture with a hand blender to get spicy parsnip and carrot soup.
It’s ready to be served !
