Parsley Root Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,013 mg | (25 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 600 grams Parsnips
- 150 grams starchy potatoes
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 800 milliliters Vegetable broth (or chicken stock if preferred)
- 1 lemon
- 1 tsp powdered sugar
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- ground Caraway
- 2 Tbsps butter
Preparation steps
Peel the parsley roots and potatoes. From the thinner ends of the roots cut small diagonal pieces (about 120 grams, approximately 4 ounces) and put aside. Cut the rest and the potatoes into cubes. Peel the shallot and the garlic clove and cube both small.
Sauté shallot and garlic until translucent in a pan in 1 tbsp oil, add the potatoes and parsley and sauté briefly. Deglaze with the broth and simmer quietly for about 20 minutes.
Meanwhile, rinse the lemon with hot water and pat dry. Remove the zest into a bowl and squeeze the juice. Put the powdered sugar in a hot pan and let it melt. Add the parsley root pieces and the lemon zest and allow to slightly caramelize. Deglaze with the lemon juice and a little water, cover and cook about 5 minutes until tender. Remove the lid again and let the liquid boil down to about 2 tablespoons. Remove from the heat and stir in the remaining oil.
Add the cream to the soup and puree. Add broth as required or let simmer to reduce a little. Season well with salt, pepper, nutmeg and cumin. Froth the butter, add to soup, again puree briefly and transfer to plates. To serve, top with the caramelized vegetables in the middle and drizzle with lemon oil.
