Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Jerusalem Artichoke and Parsley Soup
20 min., ready in 40 min.
Time:
206
calories
Calories:
Health Score:
96 / 100
Ingredientsfor
- Ingredients
- 3 shallots
- 2 Parsnips
- 350 grams Jerusalem artichoke
- 4 handfuls parsley
- 4 Tbsps olive oil
- 600 milliliters Vegetable broth
- salt
- freshly ground peppers
- 4 tsps Walnut oil
- ½ tsp Coriander
Preparation
1.
Peel and finely dice the shallots. Peel and chop the parsnip roots and Jerusalem artichokes. Rinse, shake dry and chop the parsley leaves.
2.
Heat the olive oil in a saucepan. Saute the shallots, parsnip roots and Jerusalem artichokes. Deglaze with the broth and bring to a boil. Season with salt and pepper. Boil over low heat for 15-20 minutes. Puree in a blender.
3.
Stir the parsley into the soup. Drizzle with the walnut oil. Serve sprinkled with crushed coriander seeds.
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 206 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.7 g | (42 %) |