Directions:
- Peel the parsnips and chop roughly into even sized pieces.
- Slice the onion.
- Heat the oil in a oven proof pot and saute the vegetables for 4 to 5 mins until they begin to soften but not to colour.
- Add thyme (chopped), enough water to cover the vegetables and the stock cube and bring to a simmer.
- Put on the lid and pop into the oven (bottom oven of the AGA) for 30 mins or until the vegetables are cooked through.
- Or continue to cook on the stove top at a simmer until the vegetables are cooked through. If cooking on the stove top check from time to time that the vegetables have enough liquid, you dont want them to burn!
- When the vegetables are cooked let them cool and then blitz the contents of the pot to a puree.
- Return the puree to the pan and add enough milk and water to make the consistancy that you like for your soup.
- Reheat, check seasonings and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 33.24 Kcal (139 kJ) | ||
| Calories from fat | 15.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 3% | |
|---|---|---|---|
| Cholesterol | 0.61mg | 0% | |
| Sodium | 13.64mg | 1% | |
| Potassium | 76.98mg | 2% | |
| Total Carbs | 3.29g | 1% | |
| Sugars | 2.28g | 9% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 1.12g | 2% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 42.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 64.71 Kcal (271 kJ) | ||
| Calories from fat | 29.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 3% | |
|---|---|---|---|
| Cholesterol | 1.19mg | 0% | |
| Sodium | 26.55mg | 1% | |
| Potassium | 149.84mg | 2% | |
| Total Carbs | 6.41g | 1% | |
| Sugars | 4.44g | 9% | |
| Dietary Fiber | 0.81g | 2% | |
| Protein | 2.19g | 2% | |
| Vitamin C | 3.5mg | 3% | |
| Iron | 0.1mg | 0% | |
| Calcium | 83.5mg | 4% | |
* 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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