Cream of Carrot and Parsnip Soup
Cream of carrot and parsnip soup - Nice and creamy, vegan and just right for cold days
Healthy, because
Even smarter
Nutritional values
Carrots are real all-rounders in the fight against gastrointestinal problems; especially cooked carrots are an effective home remedy for diarrhea. The reason for this is the pectin, which binds fluid in the intestine.
If parsnips are not in season, you can replace them with more carrots. As an alternative to almond casein, you can use coconut milk or cooking cream. Tip: Leftovers of the soup can be frozen very well!
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 32.9 μg | (55 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 733 mg | (18 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- ¼ oz ginger (1 piece)
- 18 ozs carrots (4 carrots)
- 14 ozs Parsnips
- 1 Tbsp olive oil
- 28 ozs Vegetable broth
- 1 tsp ground Turmeric
- ½ tsp ground Coriander
- salt
- peppers
- 4 ozs Almond Cuisine or another herbal cream substitute
- 2 Tbsps hazelnut kernels
- ¾ oz parsley (0.5 Bunch)
Preparation steps
Peel and dice the ginger. Clean, peel and chop carrots and parsnips.
Heat oil in a saucepan. Sauté ginger and vegetables for 3 minutes over medium heat. Add broth, season with turmeric, coriander, salt and pepper and simmer for 15 minutes at low heat. Then puree with a hand blender. Stir in almond cream.
In the meantime, toast nuts in a hot pan without fat over medium heat for 3 minutes; then chop coarsely. Wash the parsley, shake dry and chop the leaves. Arrange soup in bowls and serve sprinkled with nuts and parsley.
