Creamy Parsnip Soup
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
239
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 26 μg | (43 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 825 mg | (21 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Parsnips
- 100 grams starchy potatoes
- 100 grams Celery root
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 100 milliliters dry white wine
- 650 milliliters Vegetable broth
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 2 Tbsps parsley
Preparation steps
1.
Rinse and peel the parsnips potatoes, and celery root, then finely dice. Peel and finely dice the shallot and garlic, then sweat in a pan with the butter. Add the vegetables and sauté briefly. Deglaze with the wine, then add the broth. Simmer for 15 minutes over medium heat.
2.
Puree the soup with an immersion blender, then mix in the cream. Season to taste with salt, pepper, and nutmeg. If the soup is too thick, add a bit more broth. Pour the soup into bowls, garnish with the parsley, and serve.
