Creamy Parsnip Soup

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Creamy Parsnip Soup
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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)
Calorie239 cal.(11 %)
Protein4 g(4 %)
Fat15 g(13 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.5 mg(13 %)
Vitamin K26 μg(43 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.2 mg(14 %)
Folate88 μg(29 %)
Pantothenic acid0.8 mg(13 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C30 mg(32 %)
Potassium825 mg(21 %)
Calcium102 mg(10 %)
Magnesium44 mg(15 %)
Iron1.4 mg(9 %)
Iodine9 μg(5 %)
Zinc1.2 mg(15 %)
Saturated fatty acids8.9 g
Uric acid47 mg
Cholesterol38 mg
Complete sugar5 g

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
How healthy are the main ingredients?
ParsnippotatoWhipped creamparsleyshallotgarlic clove

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.