Creamy Parsnip Soup with Haddock
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
249
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 723 mg | (18 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Parsnips
- 600 milliliters Vegetable broth
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 onion
- 2 Tbsps Crème fraiche
- salt
- peppers
- Nutmeg (ground)
- 1 Haddock fillet
- 100 grams Whipped cream
- 2 Tbsps parsley (cut into thin strips)
Preparation steps
1.
Peel parsnip and cut into cubes. Peel onion, chop finely and fry in oil. Add parsnip and briefly sauté with the onion, then pour in the vegetable broth.
2.
Simmer about 30 minutes and then puree.
3.
Add crème fraîche and season with salt, pepper and nutmeg.
4.
Drizzle haddock with the olive oil, season with salt and pepper and bake in preheated oven at 120°C (approximately 250°F) until cooked through, 10-15 minutes.
5.
Pour the soup into bowls, divide the fish with a fork into bite-sized pieces and add to the soup. Garnish with the heavy cream and chopped parsley.
