Fruity Parsnip Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
402
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,054 mg | (26 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Parsnips
- 2 Apple
- 750 milliliters Vegetable broth
- 2 large onions
- 2 cloves garlic cloves
- 150 milliliters Whipped cream
- 200 milliliters dry white wine
- vegetable oil
- Nutmeg
- salt
- peppers
Preparation steps
1.
Peel onion and garlic and cut into small pieces. Peel and rinse parsnips. Cut into small pieces. Peel apples, remove cores and cut into small pieces. Heat oil in a large saucepan. saute onions and garlic for a few minutes. Add parsnips and apples. Cook until onions are golden brown. Add white wine and boil down by half.
2.
Add vegetable stock and cover pan. Simmer over low heat, stirring occasionally.
3.
Puree soup with an immersion blender. Pour pureed soup back into pan and add cream. Simmer for a few minutes. Season with salt, pepper and nutmeg to taste. Ladle soup into bowls and garnish with herbs. Serve with white bread if desired.
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