Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Beet-Parsnip Soup
30 min., ready in 55 min.
Time:
255
calories
Calories:
Health Score:
86 / 100
Ingredientsfor
- 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
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.
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 %) |