Parsley Root Soup with Toasted Pumpernickel Crumbs
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(0 votes)
Health Score:
84 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
221
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 221 cal. | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 459 mg | (11 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 250 grams Parsnips
- 2 potatoes (waxy)
- 2 onions
- 2 Tbsps Nut oil
- Vegetable broth (prepared product)
- 1 cup (200 grams) Whipped cream
- salt
- freshly ground pepper
- 1 pinch sugar
- few drops lemon juice
- 1 slice Pumpernickel bread
- 1 Tbsp vegetable oil
- thyme (may substitute 1 tablespoon dried thyme)
- grated zest of an Oranges (organic)
Preparation steps
1.
Peel, rinse and cut parsley root and potatoes into pieces. Peel and coarsely chop onion. Heat walnut oil in a large saucepan. Add parsley root, potato and onion and sauté over medium heat. Add vegetable stock, cover and simmer until vegetables have softened, about 30 minutes.
2.
Puree soup. Add cream and cook until heated through. Season with salt, pepper, sugar and lemon juice.
3.
Crumble pumpernickel and toast in a dry pan. Heat oil in a nonstick skillet. Add thyme and orange zest and sauté briefly. Serve soup sprinkled with toasted pumpernickel crumbs, thyme and orange zest.
