Creamy Parsnip Soup
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
250
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 627 mg | (16 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Parsnips
- 1 onion
- 1 garlic clove
- 500 milliliters Vegetable broth
- 300 milliliters milk
- 100 milliliters Whipped cream
- 3 Tbsps vegetable oil
- salt
- peppers
- 1 sprig cilantro
Preparation steps
1.
Peel, rinse and cut the parsnips into small pieces. Peel and finely chop the onion and garlic. Saute the onion and garlic in oil. Add the parsnips and pour in the vegetable broth. Simmer for about 15-20 minutes, until the parsnips are soft. Puree the soup. Stir in 200 ml (approximately 1 cup) of milk and the cream. Season with salt and pepper.
2.
Heat the remaining milk until foamy.
3.
Pour the soup into bowls and pour the foamy milk on top. Serve garnished with cilantro.
