Root Vegetable Veloute
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
239
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,007 mg | (25 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps Cumin
- 3 Tbsps vegetable oil
- 1 onion (chopped)
- 1 clove garlic cloves (chopped)
- 26 ozs Parsnips (chopped)
- 3 cups vegetable stock (or water)
- salt
- peppers
- ½ cup cream (30% fat)
- cayenne pepper
Preparation steps
1.
Toast the cumin seeds in a dry pan for 30 seconds and set aside.
2.
Heat the oil in a large pan and gently cook the onion and garlic until soft. Stir in the cumin seeds, reserving a few for the garnish, and cook for 2 minutes.
3.
Add the parsnips to the pan, stir well then add the stock or water. Bring to a boil then simmer gently for 20 - 25 minutes or until the parsnips are tender.
4.
Transfer the soup in batches to a blender or food processor and blend until smooth. Return to the pan and season to taste with salt and pepper.
5.
Pour into serving bowls, stir in the cream and garnish with the reserved cumin seeds and a sprinkle of cayenne pepper.
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