Parsnip and Quince Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 13.3 g | (44 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 21.4 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 773 mg | (19 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 4 Quince about 350 grams (approximately 12 ounces)
- 200 grams Parsnips
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 800 milliliters Vegetable broth
- 2 Tbsps finely chopped parsley
- salt
- lemon juice
- 1 pinch sugar
- freshly ground peppers
- 100 grams Smoked bacon
- 3 tsps balsamic vinegar
- parsley (for garnish)
Preparation steps
Rinse the quince, cut into quarters, peel and remove the cores and dice. Peel and dice the parsnip, onion and garlic. Heat the butter in a large pot and sauté the onion and garlic until translucent. Add the quince and parsnip and sauté briefly. Stir in the vegetable broth, cover and simmer for 20 minutes.
Scoop out about 1 cup of the diced vegetables and puree the rest with an immersion blender until smooth. Stir the diced vegetables back into the pureed soup along with the chopped parsley. Season with salt, pepper, sugar and lemon juice. If the soup is too thick, stir in a bit more vegetable broth, until desired consistency is reached.
Cook the bacon in a hot pan until crisp. Drain on paper towels.
Ladle the soup into bowls, top with bacon, drizzle with balsamic vinegar and garnish with parsley.
