Fruity Parsnip Soup

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Fruity Parsnip Soup
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
402
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie402 cal.(19 %)
Protein4 g(4 %)
Fat23 g(20 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E8.3 mg(69 %)
Vitamin K8.4 μg(14 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.3 mg(21 %)
Folate98 μg(33 %)
Pantothenic acid1 mg(17 %)
Biotin7.7 μg(17 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C42 mg(44 %)
Potassium1,054 mg(26 %)
Calcium128 mg(13 %)
Magnesium58 mg(19 %)
Iron1.8 mg(12 %)
Iodine13 μg(7 %)
Zinc1.6 mg(20 %)
Saturated fatty acids8.4 g
Uric acid66 mg
Cholesterol32 mg
Complete sugar20 g

Ingredients

for
4
Ingredients
600 grams Parsnips
2 Apple
750 milliliters Vegetable broth
2 large onions
2 cloves garlic cloves
150 milliliters Whipped cream
200 milliliters dry white wine
vegetable oil
Nutmeg
salt
peppers
How healthy are the main ingredients?
ParsnipWhipped creamgarlic cloveAppleonionNutmeg

Preparation steps

1.

Peel onion and garlic and cut into small pieces. Peel and rinse parsnips. Cut into small pieces. Peel apples, remove cores and cut into small pieces. Heat oil in a large saucepan. saute onions and garlic for a few minutes. Add parsnips and apples. Cook until onions are golden brown. Add white wine and boil down by half.

2.

Add vegetable stock and cover pan. Simmer over low heat, stirring occasionally.

3.

Puree soup with an immersion blender. Pour pureed soup back into pan and add cream. Simmer for a few minutes. Season with salt, pepper and nutmeg to taste. Ladle soup into bowls and garnish with herbs. Serve with white bread if desired.