Low Calorie Lunch

Parsley Root and Parsnip Soup

with Shrimp
4.545455
Average: 4.5 (11 votes)
(11 votes)
Parsley Root and Parsnip Soup

Parsley Root and Parsnip Soup - Irresistible mix: Unpretentious vegetables and noble seafood

share Share
print
bookmark_border Copy URL
Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr
Ready in
Calories:
330
calories
Calories

Healthy, because

Even smarter

Nutritional values

Parsley roots owe their intensely spicy aroma to essential oils, which make these vegetables particularly easy to digest. 

When buying parsnips, leave very small and very large varieties at the store. Medium-sized turnips of about 20 centimeters usually have the best flavor.

1 serving contains
(Percentage of daily recommendation)
Calorie330 kcal(16 %)
Protein37 g(38 %)
Fat10 g(9 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.9 μg(5 %)
Vitamin E10.3 mg(86 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin12.2 mg(102 %)
Vitamin B₆0.4 mg(29 %)
Folate67 μg(22 %)
Pantothenic acid0.6 mg(10 %)
Biotin2.3 μg(5 %)
Vitamin B₁₂2.9 μg(97 %)
Vitamin C35 mg(37 %)
Potassium1,022 mg(26 %)
Calcium270 mg(27 %)
Magnesium154 mg(51 %)
Iron2.5 mg(17 %)
Iodine179 μg(90 %)
Zinc2.1 mg(26 %)
Saturated fatty acids2.3 g
Uric acid334 mg
Cholesterol263 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
1 onion
2 Parsnips (each 2 oz)
4 parsley (each about 3.5 oz)
1 large starchy potato
2 tablespoons Canola oil
44 ounces Vegetable broth
salt
peppers
2 bunches Italian parsley
8 large shrimp
3 tablespoons Heavy cream
How healthy are the main ingredients?
parsleyonionParsnipparsleypotatosalt
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Tablespoon, 1 large high Pot (with lid), 1 Wooden spoon, 1 Measuring cups, 1 Large knife, 1 Immersion blender, 1 Paper towel, 1 Small skillet, 1 Slotted spatula, 1 Ladle

Preparation steps

1.
Parsley Root and Parsnip Soup preparation step 1

Peel the onion and chop finely. Rinse the parsley roots and parsnips, trim, peel with a vegetable peeler and dice.

2.
Parsley Root and Parsnip Soup preparation step 2

Peel, rinse and dice potatoes. Heat 1 tablespoon oil in a large pot and fry the onion cubes until translucent, about 2 minutes.

3.
Parsley Root and Parsnip Soup preparation step 3

Add parsley roots, parsnips and potato cubes. Sauté, stirring frequently, over medium heat for 2 minutes.

4.
Parsley Root and Parsnip Soup preparation step 4

Pour in broth and mix everything well. Season with salt and pepper, bring to a boil, cover and cook for 30 minutes over medium heat.

5.
Parsley Root and Parsnip Soup preparation step 5

Meanwhile, rinse the parsley, shake dry and pluck leaves. Set some aside and chop the rest. Slit shrimp along the back and devein if necessary. Rinse shrimp and pat dry with paper towels. After 30 minutes of cooking time, add the parsley to the soup and cook 5-7 minutes longer.

6.
Parsley Root and Parsnip Soup preparation step 6

Meanwhile, cook shrimp in the remaining oil in a small pan for about 2 minutes on each side.

7.
Parsley Root and Parsnip Soup preparation step 7

Remove the soup from the heat and puree with an immersion blender.

8.
Parsley Root and Parsnip Soup preparation step 8

Add heavy cream, stir, season with salt and pepper and reheat.

9.
Parsley Root and Parsnip Soup preparation step 9

Blend soup briefly with an immersion blender. Ladle into bowls or cups, garnish with reserved parsley leaves and serve with shrimp.