Cream of Parsnip Soup With Ginger Recipe

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Ingredients:

Serving

Directions:

In saucepan, combine onion, parsnips and first amount of water; simmer covered, for 8 - 10 minutes or until parsnips are tender.
Puree in blender and set aside.
In saucepan, melt margarine over medium heat; stir in flour and cook for 1 minute.
Stir in chicken stock, cook stirring until mixture comes to boil and thickens.
Add pureed parsnip mixture, gingerroot, milk and pepper.
Stir to mix well.
***Freeze in individual containers if desired.***.
Heat through.
Serve hot or cold. (If too thick, thin with more milk or stock.).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	61.2 Kcal (256 kJ)
Calories from fat	25.36 Kcal
		% Daily Value*
Total Fat	2.82g	4%
Cholesterol	0.74mg	0%
Sodium	31.86mg	1%
Potassium	137.08mg	3%
Total Carbs	6.81g	2%
Sugars	2.73g	11%
Dietary Fiber	0.55g	2%
Protein	2.61g	5%
Vitamin C	1.6mg	3%
Calcium	57.2mg	6%

Amount Per 100 g
Calories	38.08 Kcal (159 kJ)
Calories from fat	15.78 Kcal
		% Daily Value*
Total Fat	1.75g	4%
Cholesterol	0.46mg	0%
Sodium	19.82mg	1%
Potassium	85.29mg	3%
Total Carbs	4.24g	2%
Sugars	1.7g	11%
Dietary Fiber	0.34g	2%
Protein	1.62g	5%
Vitamin C	1mg	3%
Calcium	35.6mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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