Creamy Parsnip Soup
Nutritional values
(Percentage of daily recommendation)
Calorie | 361 cal. | (17 %) | ||
Protein | 7 g | (7 %) | ||
Fat | 22 g | (19 %) | ||
Carbohydrates | 35 g | (23 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 5.6 g | (19 %) |
Vitamin A | 0.3 mg | (38 %) | ||
Vitamin D | 0.5 μg | (3 %) | ||
Vitamin E | 2.4 mg | (20 %) | ||
Vitamin K | 60.5 μg | (101 %) | ||
Vitamin B₁ | 0.2 mg | (20 %) | ||
Vitamin B₂ | 0.3 mg | (27 %) | ||
Niacin | 3.4 mg | (28 %) | ||
Vitamin B₆ | 0.3 mg | (21 %) | ||
Folate | 90 μg | (30 %) | ||
Pantothenic acid | 1.1 mg | (18 %) | ||
Biotin | 3.1 μg | (7 %) | ||
Vitamin B₁₂ | 0.2 μg | (7 %) | ||
Vitamin C | 47 mg | (49 %) | ||
Potassium | 995 mg | (25 %) | ||
Calcium | 129 mg | (13 %) | ||
Magnesium | 66 mg | (22 %) | ||
Iron | 2.3 mg | (15 %) | ||
Iodine | 9 μg | (5 %) | ||
Zinc | 1.7 mg | (21 %) | ||
Saturated fatty acids | 11.6 g | |||
Uric acid | 67 mg | |||
Cholesterol | 48 mg | |||
Complete sugar | 7 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
Serve the soup sprinkled with croutons and parsley.