Parsnip Soup with Chips

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(2 votes)
Parsnip Soup with Chips
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
432
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie432 cal.(21 %)
Protein4 g(4 %)
Fat39 g(34 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage2.6 g(9 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E5.8 mg(48 %)
Vitamin K2.3 μg(4 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2 mg(17 %)
Vitamin B₆0.2 mg(14 %)
Folate74 μg(25 %)
Pantothenic acid0.8 mg(13 %)
Biotin3.3 μg(7 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C22 mg(23 %)
Potassium717 mg(18 %)
Calcium155 mg(16 %)
Magnesium41 mg(14 %)
Iron1.2 mg(8 %)
Iodine12 μg(6 %)
Zinc1.3 mg(16 %)
Saturated fatty acids15.5 g
Uric acid39 mg
Cholesterol22 mg
Complete sugar7 g

Ingredients

for
4
For the soup
350 grams Parsnips
1 onion
¾ l Vegetable broth
¼ l milk
4 Tbsps Whipped cream
3 Tbsps vegetable oil
salt
peppers
1 pinch dried thyme
For the chips
100 grams Parsnips
Frying oil
Sea salt
In addition
silver thyme
How healthy are the main ingredients?
ParsnipParsnipWhipped creamthymeonionsalt

Preparation steps

1.

For the soup: peel and rinse parsnips, cut into small pieces. Peel onion and chop finely. Heat oil in a saucepan and saute onion for a few minutes. Add parsnips and vegetable broth. Simmer for about 15 minutes or until parsnips are soft, puree. Add milk and cream to the soup and season with salt, pepper and thyme.

2.

For the chips: peel parsnips and slice lengthwise. Pat dry. Heat oil in a pan and cook slices until golden brown in fat. Drain on paper towels and season with sea salt. Pour soup into preheated soup bowls and garnish with parsnip chips and thyme. Serve.

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