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Curried Cream of Parsnip and Pear Soup
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60 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
butter
heavy cream
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
parsnip
vegan
(?)
Not vegan due to:
butter
heavy cream
vegetarian
pescatarian
paleo
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 88.8% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.2% of RDA
• Calories: 14.9% of RDA
• Carbs: 9.3% of RDA
• Fat (total lipid): 23.7% of RDA
• Fiber: 17.4% of RDA
• Fructose: 10.2% of RDA
• Protein: 4.5% of RDA
• Sodium: 88.8% of RDA
• Sugar: 38.0% of RDA
• Vitamin A (IU): 43.8% of RDA
• Vitamin B6: 7.3% of RDA
• Vitamin C: 18.6% of RDA
• Iron: 0.8% of RDA
• Magnesium: 8.2% of RDA
• Manganese: 9.6% of RDA
• Niacin: 11.5% of RDA
• Potassium: 10.4% of RDA
• Zinc: 3.8% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
25.7
g
Calories
298
 
Fiber
4.87
g
Iron
0.152
mg
Protein
5.04
g
Sodium
1199
mg
Sugars
11.9
g
Fat (total lipid)
14.5
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
5
cups
+
-
 
can use up to 6 cups if needed.
 
1 1/2
tbsp
+
-
 
 
1
whole
+
-
 
finely chopped.
 
1 1/2
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1
whole
+
-
 
peeled, split, cored and diced.
 
14
oz, volume
+
-
 
peeled and diced.
 
1
cup
+
-
 
 
 
 
 
 
1
pinch
+
-
 
more to taste.
 
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PREPARATION
1.
Warm the stock over medium heat.
2.
In a cast iron pot, melt the butter over medium-low heat.
3.
Add the onions, curry powder and saffron and sweat for about two to three minutes, stirring often.
4.
Add the pear and sweat for another three minutes, stirring often.
5.
Add the parsnip and sweat for another three to four minutes, stirring often. Season with salt.
6.
Add five cups of warm stock and bring to a boil.
7.
Once the soup reaches the boil, reduce the heat to low, and simmer uncovered for about 25-30 minutes, until parsnip is tender.
8.
Add the cream and continue to simmer for another 10 minutes.
9.
Season with white pepper, and if needed, adjust saltiness.
10.
Transfer the soup to a blender, and purée at high speed until smooth. If the soup is too thick, add the remaining cup of warm stock.
11.
Keep the soup warm until ready to serve, or refrigerate and reheat gently just before serving.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 298
Protein 5.04 g
Carbohydrates 25.7 g
Iron 0.15 mg
Fiber 4.87 g
Calcium 12.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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