Parsley Root and Parsnip Soup
Parsley Root and Parsnip Soup - Irresistible mix: Unpretentious vegetables and noble seafood
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.
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,022 mg | (26 %) | ||
| Calcium | 270 mg | (27 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 179 μg | (90 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 334 mg | |||
| Cholesterol | 263 mg |
Ingredients
- Ingredients
- 1 onion
- 2 Parsnips (each 2 oz)
- 4 parsley (each about 3.5 oz)
- 1 large starchy potato
- 2 Tbsps Canola oil
- 44 ozs Vegetable broth
- salt
- peppers
- 2 bunches Italian parsley
- 8 large shrimp
- 3 Tbsps Heavy cream
Kitchen utensils
Preparation steps
Peel the onion and chop finely. Rinse the parsley roots and parsnips, trim, peel with a vegetable peeler and dice.
Peel, rinse and dice potatoes. Heat 1 tablespoon oil in a large pot and fry the onion cubes until translucent, about 2 minutes.
Add parsley roots, parsnips and potato cubes. Sauté, stirring frequently, over medium heat for 2 minutes.
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.
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.
Meanwhile, cook shrimp in the remaining oil in a small pan for about 2 minutes on each side.
Remove the soup from the heat and puree with an immersion blender.
Add heavy cream, stir, season with salt and pepper and reheat.
Blend soup briefly with an immersion blender. Ladle into bowls or cups, garnish with reserved parsley leaves and serve with shrimp.
