Directions:
- Place the oil, onion, garlic and celery in a large saucepan with 3 tablespoons of water. Cook over a moderate to low heat, stirring frequently, for 3 - 4 minutes, until soft but not colored.
- Add the parsnip, beets, stock cube and bouillon powder to the pan with 1.25 litres cold water. Bring to the boil, then lower the heat and simmer for 30 minutes.
- Add sweet potato and continue to simmer for 10 minutes or until the vegetables are tender when pierced with a knife.
- Blend all vegetables into a puree.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.02 Kcal (540 kJ) | ||
| Calories from fat | 31.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 5% | |
|---|---|---|---|
| Sodium | 140.64mg | 6% | |
| Potassium | 635.63mg | 14% | |
| Total Carbs | 22.48g | 7% | |
| Sugars | 11.66g | 47% | |
| Dietary Fiber | 5.87g | 23% | |
| Protein | 3.75g | 8% | |
| Vitamin C | 9.9mg | 17% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 1.6mg | 9% | |
| Calcium | 49.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 58.84 Kcal (246 kJ) | ||
| Calories from fat | 14.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.6g | 5% | |
|---|---|---|---|
| Sodium | 64.15mg | 6% | |
| Potassium | 289.91mg | 14% | |
| Total Carbs | 10.25g | 7% | |
| Sugars | 5.32g | 47% | |
| Dietary Fiber | 2.68g | 23% | |
| Protein | 1.71g | 8% | |
| Vitamin C | 4.5mg | 17% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.7mg | 9% | |
| Calcium | 22.8mg | 5% | |
* 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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