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Creamy Parsnip and Carrot Soup
4
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
122
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 122 cal. | (6 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 21.8 μg | (36 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 520 mg | (13 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Parsnips
- 2 carrots
- 1 onion
- 1 garlic clove
- 800 milliliters Vegetable broth
- 50 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 2 Tbsps chopped parsley
- salt
- freshly ground peppers
- freshly grated Nutmeg
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Preparation steps
1.
Peel parsnips carrots, onion and garlic and coarsely chop. Heat the butter in a saucepan and sauté the vegetables until crisp-tender.
2.
Add the broth, bring to a simmer, cover and cook until the vegetables are very soft, about 30 minutes.
3.
Working in batches if necessary, transfer to a blender and puree. Add the cream, creme fraiche and parsley. Season with salt, pepper and nutmeg and serve.
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