Creamy Parsnip Soup
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
432
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 875 mg | (22 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Parsnips
- 100 grams potatoes
- 1 onion
- 50 grams Bacon
- 2 Tbsps vegetable oil
- 600 milliliters Vegetable broth
- 150 grams button Mushroom
- 2 Tbsps olive oil
- 200 milliliters Whipped cream
- Nutmeg
- salt
- peppers
- ½ bunch flat-leaf parsley (for garnish)
Preparation steps
1.
Peel, rinse and slice parsnip. Peel, rinse and dice potatoes. Peel and chop onion. Heat oil in a saucepan and saute bacon and onion briefly, then pour in vegetable stock. Add parsnip and potatoes and simmer for about 20 minutes on medium heat.
2.
Clean mushrooms and cut into quarters. Heat oil in a pan and saute mushrooms for a few minutes, then season with salt and pepper. Remove 1/3 of diced vegetables from the soup and set aside. Puree the rest of the soup. Combine diced vegetables with cream and return to soup, then season with nutmeg, salt and pepper. Pour soup into bowls, sprinkle with mushrooms and parsley and serve.
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