Directions:
- Preheat the oven to gas 7, 220C, fan 200°C To make the soup, put the parsnips, carrot, onion, garlic and rosemary sprigs in a nonstick roasting pan. Pour the oil over and toss to coat. Spread out and season with pepper and the crushed chillies, (if using). Roast for 35-40 minutes, until tender and golden, turning halfway through.
- Meanwhile, prepare the garnish. Drawn a vegetable peeler down the length of the parsnip, and then the carrot, to make long ribbons. Pat dry on kitchen paper. Pour enough oil into a medium frying pan to cover the bottom by about 5mm (1/4 in). Heat the oil then drop in the vegetable ribbons and fry for about 30 seconds, or until just starting to colour. Stir to stop them sticking together. Remove with a slotted spoon and drain on kitchen paper, then set aside.
- Remove the rosemary from the roasting tin. Take out the garlic and squeeze it from the skins back into the tin. Stir in the stock, then ladle the soup into a food processor or blender, in batches if necessary, and puree until smooth. Pour the soup into a saucepan, pour in the cream and gently heat until warmed through. Season with salt and pepper to taste. Serve the soup in bowls, topped with the vegetable crisps.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.06 Kcal (888 kJ) | ||
| Calories from fat | 68.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.59g | 12% | |
|---|---|---|---|
| Cholesterol | 0.75mg | 0% | |
| Sodium | 149.12mg | 6% | |
| Potassium | 732.67mg | 16% | |
| Total Carbs | 34.73g | 12% | |
| Sugars | 10.46g | 42% | |
| Dietary Fiber | 9.37g | 37% | |
| Protein | 2.25g | 4% | |
| Vitamin C | 30.8mg | 51% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.6mg | 9% | |
| Calcium | 82.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 81.23 Kcal (340 kJ) | ||
| Calories from fat | 26.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.91g | 12% | |
|---|---|---|---|
| Cholesterol | 0.29mg | 0% | |
| Sodium | 57.12mg | 6% | |
| Potassium | 280.64mg | 16% | |
| Total Carbs | 13.3g | 12% | |
| Sugars | 4.01g | 42% | |
| Dietary Fiber | 3.59g | 37% | |
| Protein | 0.86g | 4% | |
| Vitamin C | 11.8mg | 51% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.6mg | 9% | |
| Calcium | 31.6mg | 8% | |
* 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.
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