Beet-Parsnip Soup
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
255
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 2.3 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 705 mg | (18 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Parsnips
- 100 grams starchy potatoes
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 800 milliliters Vegetable broth (or chicken stock)
- 150 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- ground Caraway
- 2 Tbsps Beet juice
Preparation steps
1.
Peel parsnip and potato and cut into 1 cm (approximately 1/2 inch) cubes. Peel the shallot and garlic and cut both into small cubes.
2.
Sauté shallot and garlic in hot butter until soft. Add potatoes and parsnip and continue to sauté about 2 minutes. Deglaze with the broth and simmer for about 20 minutes. Add cream and puree soup finely. Season well with salt, pepper, nutmeg and caraway seeds and drizzle each serving with some beet juice. If desired, serve with croutons.
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