Parsnip Curried Soup

Parsnip Curried Soup

Another cold fall day, so what better way to end a long day with a warm parsnip soup. Only 6 ingredients and takes less then half an hour. So no excuses to not make it yourself. It is so fresh and you have full control over the consistency and taste. If you want it thicker have less liquid, if you want it creamier could add milk, cream, or other alternatives.

chopped onions
minced garlic
marigold vegetable bouillon powder
curry powder

In a heavy saucepan combine all ingredients to taste and bring to boil, then simmer until the parsnips are completely tender. That will take about 20 minutes. Once very soft place everything in blender and puree all ingredients. Then voila it is finish. See dinner doesn’t have to be a hassle and can require very minimal equipment. It is a very satisfying warm fall recipe

Health Benefits:
Parsnips contain a wide variety of vitamins, minerals and nutrients, including dietary fiber, folate, potassium and vitamin C. Parsnips can be beneficial for your health because they are rich in fiber. Fiber is beneficial for a number of reasons, as it promotes healthy digestion, helps regulate blood sugar levels, provides feelings of fullness and may help reduce your cholesterol levels. Folic acid also plays a role in reducing heart disease and may help prevent dementia and osteoporosis bone fractures. And potassium, an aid to blood pressure, is present in ample quantities.


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