Directions:
- Peel parsnips, de-string celery.
- Chop onion, parsnips and celery roughly.
- Quarter the oranges, discard pips.
- Melt butter in large pot, add all vegetables.
- Cook 5 minutes, add oranges and stock.
- Season to taste.
- Bring to the boil, simmer 45 minutes.
- Remove orange pieces, squeezing out any juice.
- Stir in cream.
- Puree soup with stick blender.
- Serve garnished with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1063.83 Kcal (4454 kJ) | ||
| Calories from fat | 747.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 83.03g | 128% | |
|---|---|---|---|
| Cholesterol | 252.97mg | 84% | |
| Sodium | 480.53mg | 20% | |
| Potassium | 1706.16mg | 36% | |
| Total Carbs | 65g | 22% | |
| Sugars | 15.35g | 61% | |
| Dietary Fiber | 9.42g | 38% | |
| Protein | 25.12g | 50% | |
| Vitamin C | 58.8mg | 98% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 752.3mg | 75% | |
| Amount Per 100 g | |||
| Calories | 105.81 Kcal (443 kJ) | ||
| Calories from fat | 74.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.26g | 128% | |
|---|---|---|---|
| Cholesterol | 25.16mg | 84% | |
| Sodium | 47.79mg | 20% | |
| Potassium | 169.7mg | 36% | |
| Total Carbs | 6.46g | 22% | |
| Sugars | 1.53g | 61% | |
| Dietary Fiber | 0.94g | 38% | |
| Protein | 2.5g | 50% | |
| Vitamin C | 5.9mg | 98% | |
| Iron | 0.2mg | 9% | |
| Calcium | 74.8mg | 75% | |
* 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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