Directions:
- In a pot, cook leeks and ginger until softened.
- Add parsnips and carrots. Cook 7-8 minutes until they start to get soft.
- Pour in broth and wine. Bring to a boil, lower heat and simmer for about 20-30 minutes until the vegetables are soft/tender.
- Remove from heat and place in blender. Blend until smooth. Serve!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1179.16 Kcal (4937 kJ) | ||
| Calories from fat | 361.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.12g | 62% | |
|---|---|---|---|
| Sodium | 665.9mg | 28% | |
| Potassium | 3881.67mg | 83% | |
| Total Carbs | 139.74g | 47% | |
| Sugars | 42.92g | 172% | |
| Dietary Fiber | 30.03g | 120% | |
| Protein | 34.33g | 69% | |
| Vitamin C | 97.7mg | 163% | |
| Vitamin A | 3.2mg | 107% | |
| Iron | 7mg | 39% | |
| Calcium | 406.7mg | 41% | |
| Amount Per 100 g | |||
| Calories | 49.87 Kcal (209 kJ) | ||
| Calories from fat | 15.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 62% | |
|---|---|---|---|
| Sodium | 28.17mg | 28% | |
| Potassium | 164.18mg | 83% | |
| Total Carbs | 5.91g | 47% | |
| Sugars | 1.82g | 172% | |
| Dietary Fiber | 1.27g | 120% | |
| Protein | 1.45g | 69% | |
| Vitamin C | 4.1mg | 163% | |
| Vitamin A | 0.1mg | 107% | |
| Iron | 0.3mg | 39% | |
| Calcium | 17.2mg | 41% | |
* 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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