Creamy Parsnip Soup

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Creamy Parsnip Soup
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
361
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie361 cal.(17 %)
Protein7 g(7 %)
Fat22 g(19 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.4 mg(20 %)
Vitamin K60.5 μg(101 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.3 mg(21 %)
Folate90 μg(30 %)
Pantothenic acid1.1 mg(18 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C47 mg(49 %)
Potassium995 mg(25 %)
Calcium129 mg(13 %)
Magnesium66 mg(22 %)
Iron2.3 mg(15 %)
Iodine9 μg(5 %)
Zinc1.7 mg(21 %)
Saturated fatty acids11.6 g
Uric acid67 mg
Cholesterol48 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
250 grams starchy potatoes
400 grams Parsnips
1 onion
1 Tbsp Canola oil
2 handfuls parsley
1 l Vegetable broth
2 slices Whole Wheat Bread
2 Tbsps butter
1 garlic clove
salt
150 milliliters Whipped cream
freshly ground peppers
How healthy are the main ingredients?
ParsnippotatoWhipped creamparsleyoniongarlic clove

Preparation steps

1.

Peel and dice the potatoes and parsnips. Peel and finely chop the onion. Saute the onion in hot oil until translucent. Rinse the parsley. pluck the leaves and add the stems to the onions. Mix in the potatoes and parsnips. Pour in the broth. Cover and simmer for 15-20 minutes, until soft. Chop the parsley leaves and set a few aside for the garnish.

2.

Remove the crust from the bread and dice finely. Melt the butter in a pan and brown the bread cubes. Press the peeled garlic into the pan and saute until the croutons are crispy. Season with salt and remove from the pan.

3.

Add the parsley leave to the soup and puree. Stir in the cream. Bring the soup to a boil, remove from the heat and season with salt and pepper.

4.

Serve the soup sprinkled with croutons and parsley.