Parsnip Soup with Chips
(2 votes)
(2 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
432
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 2.3 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 717 mg | (18 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 350 grams Parsnips
- 1 onion
- ¾ l Vegetable broth
- ¼ l milk
- 4 Tbsps Whipped cream
- 3 Tbsps vegetable oil
- salt
- peppers
- 1 pinch dried thyme
- For the chips
- 100 grams Parsnips
- Frying oil
- Sea salt
- In addition
- silver thyme
Preparation steps
1.
For the soup: peel and rinse parsnips, cut into small pieces. Peel onion and chop finely. Heat oil in a saucepan and saute onion for a few minutes. Add parsnips and vegetable broth. Simmer for about 15 minutes or until parsnips are soft, puree. Add milk and cream to the soup and season with salt, pepper and thyme.
2.
For the chips: peel parsnips and slice lengthwise. Pat dry. Heat oil in a pan and cook slices until golden brown in fat. Drain on paper towels and season with sea salt. Pour soup into preheated soup bowls and garnish with parsnip chips and thyme. Serve.
