Creamy Greek yogurt, sweet strawberries, savory oats, and pieces of dark chocolate tucked in the batter are blended together to make these strawberry oat chocolate chip pancakes in a blender. For a deliciously sweet and nutritious breakfast, top with fresh berries! Keep chilled for up to a week in an airtight container.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 pound parsnips, peeled and cubed
- 1 clove garlic, finely chopped
- 2 teaspoons curry powder
- 1 cube chicken bouillon
- 3 ¼ cups boiling water
- ½ cup heavy cream
- salt and pepper to taste
- 1 pinch ground paprika
Instructions
- Melt butter in a large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add parsnips, garlic, and curry powder; cook and stir until fragrant, about 2 minutes.
- Stir bouillon into boiling water until dissolved; pour into the saucepan and stir to remove any browned bits from the bottom of the pot. Simmer until parsnips are soft and can be broken apart easily with a wooden spoon, about 15 minutes.
- Purée soup with an immersion blender until smooth. Stir in cream and cook, without boiling, until heated through, 2 to 3 minutes. Season with salt and pepper and garnish with paprika.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 6 g |
| Protein | 3 g |
| Saturated Fat | 11 g |
| Sodium | 353 mg |
| Sugars | 7 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
A little too much texture. Difficult to make creamy. I added one apple. I liked it better than my husband did.
A tasty soup that I made with half-and-half instead of cream, and olive oil instead of butter. This recipe makes four small servings–it is definitely not a meal in itself–but with bread or other small side it is a nice light meal. I served with sriracha sauce (drizzled on top) for extra spice and prettiness.
Very good! I omitted the cream to make it healthier (and didn’t even substitute with milk!). Next time I may try adding in some other spices or add in almond milk to see how that changes the flavour. Definitely a great recipe to use up leftover parsnips.
This was very good! I dont like parsnips, but thought this was very tasty!
I had 6 pounds of parsnips and onions from the garden to use up, so I made a huge vat of this soup. Only changes I made were to make it vegan, using vegetable broth in place of the chicken broth and coconut milk in place of the cream. It turned out well (which is good because now I have 20 portion containers of it in my freezer).
My family and I did not like this at all, sadly it was our first experience with parsnip.
this recipe was a big disappointment. I found that I disliked the combination of the sweet parsnips with the curry powder. Perhaps it would be better with coconut milk. But ultimately, if I’m going to go to the trouble of making a soup like this, I think that squash or pumpkin soup would be yummier.
One of my favorites………I do not put the cream in (doesn’t need it) perfect if you are trying to eat healthy and want something warming on a cold winter day.
Loved it! Flavourful and fast. Took the suggestion and added the apple. Used light cream. Excellent lunch with nice bread and cheese
I loved it..used the recipe..didnt make changes…it was delish!
Not for kids that’s for sure…didn’t like it either…not going to make it again…off my list.
Outstanding!!! I just made this today and it is amazing. I love to read reviews but am not a big reviewer but felt the need to write in. I followed it to a tee ( except I used better than boullion instead of a cube ). I was making it ahead of time so was just going to add the cream tonight when I reheated it, but after testing it, I don’t even think it needs it. I am sure you could add it if you like, but I don’t feel anything is lost by omitting it and it makes it a bit healthier. I don’t even like parsnips and this soup is amazing!
This was quite good! I made quite a few adjustments as I had made a roasted vegetable dish a week prior and had left over parsnips and turnips, so I chopped up both instead of using all parsnips. I also didn’t have any curry powder so I substituted 1/2 tsp of cayenne and 1.5 tsp of sweet paprika. I also used milk and not cream because it’s what I had and this still came out quite good. I added a dash of nutmeg at the end to bring out a bit more sweetness. Pretty yummy!
I have never known what to do with parsnips other than put them in stew/soup as an addition. I’ve never made a soup with them as the base before. This was great! I just used regular curry powder and found that 2 tsp wasn’t enough so I probably used the wrong kind. I ended up doubling the curry powder. I also added a little agave nectar because the parsnips I bought turned out a little bitter, and a little extra garlic powder. I didn’t have regular milk so used 1C (1/2c wasn’t enough) of unsweetened almond milk. The agave nectar cut the bitterness of the parsnips and blended quite well with the curry powder. Thanks for the great recipe!
My first try with parsnips was a success! I do not eat curry or even like the smell of it so I used allspice instead and came out with a deliciously satisfying dish that all three of my boys (1, 3, & 5) enjoyed. My husband and I looked forward to eating the leftovers. I also used whole milk instead of heavy cream and about 2oz more parsnips than the recipe stated. We also divided it into 5.5 servings instead of four. It comes out to around 150cal per serving as I made it and was very filling.
Just made this soup and it turned out great! The only thing I changed to cut on the calories but keep the creaminess, was to sub in 2% plain greek yogurt. It gives it the same creaminess but is absolutely delicious, and adds extra protein! I’m going to try adding an apple next time. Yum!
I just made a big batch of this with the intention of serving it to guests tomorrow, but we just ate so much I’m not sure there’ll be enough left! One of my guests is vegetarian, so I used vegetable stock rather than chicken – it turned out perfectly.
If you like curry you’ll love this. I’m not a big fan, but it was creamy, smooth and a nice taste. I used 1 1/2 tsp of curry.
The curry powder you use in this recipe makes a lot of difference. The first time I made it with Trader Joe’s curry powder and it was just ok. The second time I used some massaman curry, and wow was that good. You can punch up the spice a bit by adding some tumeric, garam masala, or smoked paprika. I also cut back on the butter and used milk instead of cream to make this healthier. Neither was missed.
This recipe was so good, even with a couple major changes. We had parsnips from the garden but not enough, so I used 50/50 with carrots. And, when I realized that I didn’t have curry seasoning, I used 1tsp Tumeric & 1/2 tsp paprika. Fantastic!
According to the comments, I cut down the curry powder to 1 teaspoon and it was just the right spiciness (didn’t want to cover the parsnip flavor). I also put 1 Tsp ghee instead of the butter and omitted heavy cream. Really liked this soup!