Creamy Parsnip Soup

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Creamy Parsnip Soup
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
250
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie250 cal.(12 %)
Protein5 g(5 %)
Fat19 g(16 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage2.1 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E5.7 mg(48 %)
Vitamin K4.9 μg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.2 mg(14 %)
Folate62 μg(21 %)
Pantothenic acid0.8 mg(13 %)
Biotin4.3 μg(10 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C19 mg(20 %)
Potassium627 mg(16 %)
Calcium163 mg(16 %)
Magnesium37 mg(12 %)
Iron0.8 mg(5 %)
Iodine13 μg(7 %)
Zinc1.1 mg(14 %)
Saturated fatty acids7.5 g
Uric acid31 mg
Cholesterol28 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
350 grams Parsnips
1 onion
1 garlic clove
500 milliliters Vegetable broth
300 milliliters milk
100 milliliters Whipped cream
3 Tbsps vegetable oil
salt
peppers
1 sprig cilantro
How healthy are the main ingredients?
ParsnipWhipped creamoniongarlic clovesalt

Preparation steps

1.

Peel, rinse and cut the parsnips into small pieces. Peel and finely chop the onion and garlic. Saute the onion and garlic in oil. Add the parsnips and pour in the vegetable broth. Simmer for about 15-20 minutes, until the parsnips are soft. Puree the soup. Stir in 200 ml (approximately 1 cup) of milk and the cream. Season with salt and pepper.

2.

Heat the remaining milk until foamy.

3.

Pour the soup into bowls and pour the foamy milk on top. Serve garnished with cilantro.

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