Directions:
- Heat the oven to 180c (gas mark 5). Place the parsnips in a single layer over 2 roasting tins with the onion quarters, drizzle over a little olive oil, and roast for 15 minutes.
- Drizzle the honey over the parsnips, getting just a little on each one. Roast for 10-15 more minutes, turning a couple of times.
- In a very large pan, bring the stock to the boil. Add the roast parsnips, onion and sage and boil for 5 minutes.
- Puree the soup. Season well.
- Add in the cream. Re-heat the soup, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1063.05 Kcal (4451 kJ) | ||
| Calories from fat | 639.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.01g | 109% | |
|---|---|---|---|
| Cholesterol | 425.87mg | 142% | |
| Sodium | 331.95mg | 14% | |
| Potassium | 922.54mg | 20% | |
| Total Carbs | 13.57g | 5% | |
| Sugars | 12.55g | 50% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 85.37g | 171% | |
| Vitamin C | 15.5mg | 26% | |
| Iron | 4.8mg | 27% | |
| Calcium | 60.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 210.12 Kcal (880 kJ) | ||
| Calories from fat | 126.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.04g | 109% | |
|---|---|---|---|
| Cholesterol | 84.18mg | 142% | |
| Sodium | 65.61mg | 14% | |
| Potassium | 182.35mg | 20% | |
| Total Carbs | 2.68g | 5% | |
| Sugars | 2.48g | 50% | |
| Dietary Fiber | 0.09g | 2% | |
| Protein | 16.88g | 171% | |
| Vitamin C | 3.1mg | 26% | |
| Iron | 0.9mg | 27% | |
| Calcium | 11.9mg | 6% | |
* 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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