Spiced Winter Veg Bisque
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 5 h. 40 min.
Ready in
Calories:
295
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,214 mg | (30 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps butter
- 1 Tbsp vegetable oil
- 1 onion (finely chopped)
- 3.333 cups Parsnips (peeled and diced)
- 1 tsp ground Cumin
- 1 tsp Curry powder
- 4 cups vegetable stock
- 1.333 cups Whole milk
- 0.333 cup double cream
- 2 Tbsps Tarragon (finely chopped)
- salt
- freshly ground Black pepper
Product recommendation
Normal Cooking: Follow the recipe to the end of step 4. Simmer gently for about 45 minutes until the parsnips are tender. Follow the recipe to the end of step 6, returning the pureed mixture to the pan. Stir in the milk and heat until piping hot.
Preparation steps
1.
Heat the butter and oil in a saucepan set over a medium heat until hot. Add the onion and sweat with a little salt for 5 minutes until softened.
2.
Add the parsnips and spices, and cook for 3 minutes, stirring occasionally.
3.
Add the stock, stir well, and cook until simmering.
4.
Pour the contents of the pan into a slow cooker. Cover and cook on low for 5 hours until the parsnips are tender.
5.
Puree the soup in a food processor or using an immersion blender until smooth.
6.
Stir in the milk and return the soup to the slow cooker, cooking on high for 15 minutes until hot. Season to taste.
7.
Ladle into soup bowls and top with a swirl of cream and a sprinkle of chopped tarragon before serving.
