Creamy Parsnip and Shrimp Soup
Creamy Parsnip and Shrimp Soup - A soup made from mild, sweet root vegetables topped with tender shrimp
Healthy, because
Even smarter
Nutritional values
The proportion of complex carbohydrates and fiber in parsnips is verysatiating, as is the protein in this soup. Better yet, this soup only contains 1 gram of fat per serving. This soup also contains zinc and iodine, two of the most important trace elements, as well as B vitamins, vitamin E, niacin and calcium are also included.
This soup also tastes delicious served with smoked trout filet or shrimp.
(Percentage of daily recommendation)
| Calorie | 91 cal. | (4 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 513 mg | (13 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 52 mg |
Ingredients
- Ingredients
- 2 Parsnips
- 1 small onion
- 12 ozs Vegetable broth
- 4 stalks Chervil
- 3 ozs small shrimp (pre-cooked)
- 5 ozs Yogurt (low-fat)
- salt
- peppers
- liquid Sweetener (as desired)
Kitchen utensils
Preparation steps
Rinse, peel and slice parsnips.
Peel and finely chop onion.
Bring vegetable broth to a boil in a pot. Add parsnips and onion. Cover and cook over low heat until vegetables are tender, 18-20 minutes.
Meanwhile, rinse chervil, shake dry and remove stems. Rinse and drain shrimp in a sieve.
Add half of chervil to pot. Puree with an immersion blender and remove soup from heat.
In a small bowl, mix 3 tablespoons of pureed soup with 1/4 cup yogurt. Return mixture to pot and puree with an immersion blender again. Season with salt, pepper, and desired sweetener to taste. Top soup with shrimp and remaining yogurt. Garnish with remaining chervil.
