Directions:
- Combine the potatoes, parsnips, and vegetable bouillon base in a large pot with enough water to just cover the vegetables; season with the sea salt and black pepper. Bring the water to a boil over medium-high heat, and cook until the potatoes and parsnips are tender, 15 to 20 minutes.
- Pour the mixture into a blender, filling the pitcher no more than halfway. Hold the lid of the blender closed with a folded towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Process in batches until all vegetables are pureed.
- Return blended vegetables to the pot, and place over medium heat. Stir the applesauce, balsamic vinegar, garlic paste, and truffle oil into the soup; bring to a simmer, and reduce heat. Simmer until the flavors combine, about 50 minutes. Add the cabbage to the soup, and cook until the cabbage softens, about 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 43.57 Kcal (182 kJ) | ||
| Calories from fat | 0.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 33.05mg | 1% | |
| Potassium | 155.79mg | 3% | |
| Total Carbs | 10.28g | 3% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 1.08g | 2% | |
| Vitamin C | 18.8mg | 31% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 35.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 24.07 Kcal (101 kJ) | ||
| Calories from fat | 0.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 18.26mg | 1% | |
| Potassium | 86.05mg | 3% | |
| Total Carbs | 5.68g | 3% | |
| Sugars | 1.44g | 10% | |
| Dietary Fiber | 1.27g | 9% | |
| Protein | 0.6g | 2% | |
| Vitamin C | 10.4mg | 31% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 19.5mg | 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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