Directions:
- Heat the chicken stock in a large pan over medium heat.
- Add the parsnips, potatoes, garlic, and nutmeg. Also crumble in the extra stock cube if you're using it.
- Allow to simmer for about 10 minutes. Add the onion and simmer for a further 5 minutes.
- Blend it all in a food processor until smooth.
- Return to the pan, stir in the cream and heat through.
- Serve in warmed bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.68 Kcal (740 kJ) | ||
| Calories from fat | 42.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 7% | |
|---|---|---|---|
| Cholesterol | 15.83mg | 5% | |
| Sodium | 586.79mg | 24% | |
| Potassium | 515.04mg | 11% | |
| Total Carbs | 26.89g | 9% | |
| Sugars | 8.64g | 35% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 7.77g | 16% | |
| Vitamin C | 6.3mg | 10% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 0.7mg | 4% | |
| Calcium | 50.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 55.91 Kcal (234 kJ) | ||
| Calories from fat | 13.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 7% | |
|---|---|---|---|
| Cholesterol | 5.01mg | 5% | |
| Sodium | 185.68mg | 24% | |
| Potassium | 162.97mg | 11% | |
| Total Carbs | 8.51g | 9% | |
| Sugars | 2.73g | 35% | |
| Dietary Fiber | 1.02g | 13% | |
| Protein | 2.46g | 16% | |
| Vitamin C | 2mg | 10% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.2mg | 4% | |
| Calcium | 15.8mg | 5% | |
* 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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