Parsnip Soup Recipe

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Ingredients:

Serving

1 liter chicken stock
300 ml cream
600 g parsnips, peeled and finely sliced
1 garlic clove, finely sliced
1 oregano sprig
4 parsley sprigs
salt and pepper, to season
thick crunchy bread or toast, to serve

Directions:

Pour chicken stock and cream into a large heavy-based pan, bring slowly to the boil, then reduce to a simmer.
Add parsnip and garlic, then simmer for 7 minutes or until parsnip is tender. Remove the pan from heat.
Add oregano and parsley sprigs and puree with a food processor or stick blender.
Season with salt and pepper and serve with thick crusty bread or toast.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	214.12 Kcal (896 kJ)
Calories from fat	82.89 Kcal
		% Daily Value*
Total Fat	9.21g	14%
Cholesterol	28.31mg	9%
Sodium	47.12mg	2%
Potassium	673.67mg	14%
Total Carbs	30.54g	10%
Sugars	7.53g	30%
Dietary Fiber	7.65g	31%
Protein	3.89g	8%
Vitamin C	27.8mg	46%
Iron	1.7mg	9%
Calcium	141.1mg	14%

Amount Per 100 g
Calories	93.7 Kcal (392 kJ)
Calories from fat	36.27 Kcal
		% Daily Value*
Total Fat	4.03g	14%
Cholesterol	12.39mg	9%
Sodium	20.62mg	2%
Potassium	294.8mg	14%
Total Carbs	13.36g	10%
Sugars	3.29g	30%
Dietary Fiber	3.35g	31%
Protein	1.7g	8%
Vitamin C	12.2mg	46%
Iron	0.7mg	9%
Calcium	61.7mg	14%

* 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.

Tastes

salty
savory
bitter
sweet

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