Parsnip Soup With Ginger & Coconut Milk Recipe

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Ingredients:

Serving

2 tbsp butter
1 cup onion, chopped
3 cups water
2 vegetable bouillon cubes
2 lbs parsnips, peeled and cut into chunks
1 tsp ground ginger
2 tsp salt
2 cups whole milk
1 (14 oz) can coconut milk

Directions:

In a large pot, melt butter and saute onion until translucent.
Add water, parsnips, can vegetable bullion cubes and bring to a boil.
Lower heat to medium low and cook until parsnips are tender (about 30-40 minutes).
Puree in a blender or food processor.
Add ginger, salt, and milk to the blender. Puree until smooth.
Return to pot. Add coconut milk and warm to serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	295.32 Kcal (1236 kJ)
Calories from fat	67.11 Kcal
		% Daily Value*
Total Fat	7.46g	11%
Cholesterol	17.72mg	6%
Sodium	1243.93mg	52%
Potassium	1122.47mg	24%
Total Carbs	51.06g	17%
Sugars	19.29g	77%
Dietary Fiber	12.29g	49%
Protein	6.57g	13%
Vitamin C	41.6mg	69%
Vitamin A	0.1mg	2%
Iron	2.4mg	13%
Calcium	261.7mg	26%

Amount Per 100 g
Calories	50.51 Kcal (211 kJ)
Calories from fat	11.48 Kcal
		% Daily Value*
Total Fat	1.28g	11%
Cholesterol	3.03mg	6%
Sodium	212.75mg	52%
Potassium	191.98mg	24%
Total Carbs	8.73g	17%
Sugars	3.3g	77%
Dietary Fiber	2.1g	49%
Protein	1.12g	13%
Vitamin C	7.1mg	69%
Iron	0.4mg	13%
Calcium	44.8mg	26%

* 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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