Directions:
- Spray large pan and heat. Saute parsnips and onion for 5 minutes, stirring frequently.
- Add the stock and bring to a boil. Cover and reduce heat to a simmer. Cook for 10 minutes.
- Meanwhile, trim broccoli and cut into small florets. Add to pan and cook for 5 to 8 minutes, until veggies are tender.
- Let cool slightly and puree with food processor. Season with pepper to taste, add the corn and bleu cheese.
- Heat gently for about 5 minutes until corn is tender and cheese has melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 867.44 Kcal (3632 kJ) | ||
| Calories from fat | 19.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 3% | |
|---|---|---|---|
| Cholesterol | 5.32mg | 2% | |
| Sodium | 32666.38mg | 1361% | |
| Potassium | 606.83mg | 13% | |
| Total Carbs | 171.51g | 57% | |
| Sugars | 6.76g | 27% | |
| Dietary Fiber | 6.88g | 28% | |
| Protein | 5.12g | 10% | |
| Vitamin C | 81.7mg | 136% | |
| Iron | 1.6mg | 9% | |
| Calcium | 105.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 215.16 Kcal (901 kJ) | ||
| Calories from fat | 4.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 3% | |
|---|---|---|---|
| Cholesterol | 1.32mg | 2% | |
| Sodium | 8102.68mg | 1361% | |
| Potassium | 150.52mg | 13% | |
| Total Carbs | 42.54g | 57% | |
| Sugars | 1.68g | 27% | |
| Dietary Fiber | 1.71g | 28% | |
| Protein | 1.27g | 10% | |
| Vitamin C | 20.3mg | 136% | |
| Iron | 0.4mg | 9% | |
| Calcium | 26.2mg | 11% | |
* 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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