Directions:
- Heat a little oil in a saucepan add onions and garlic, Heat through until onions are tender and transparent in colour. Remove onions/garlic from the pan and set aside.
- Add parsnip to the used saucepan amd cook, stirring occasionally until browned. (A little more oil may be needed in the pan).
- Add the onion/garlic mix back to saucepan and add the spices, stir in well and cook for a further minute or until fragrant.
- Add the wine amd stir until any brown deposits on the side or bottom of the pan are removed and mixed into the wine. (deglaze the pan) then add chicken stock. Simmer for 5 minutes or until parsnip is tender.
- Add sour cream and using a stick blender or processor ~ process mix until the soup until smooth.
- Season with salt and pepper (optional).
- Serve sprinkled with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.8 Kcal (267 kJ) | ||
| Calories from fat | 15.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 3% | |
|---|---|---|---|
| Cholesterol | 4.8mg | 2% | |
| Sodium | 134.86mg | 6% | |
| Potassium | 154.33mg | 3% | |
| Total Carbs | 6.7g | 2% | |
| Sugars | 2.73g | 11% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 3.24g | 6% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 21.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 49.07 Kcal (205 kJ) | ||
| Calories from fat | 12.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 3% | |
|---|---|---|---|
| Cholesterol | 3.69mg | 2% | |
| Sodium | 103.73mg | 6% | |
| Potassium | 118.7mg | 3% | |
| Total Carbs | 5.16g | 2% | |
| Sugars | 2.1g | 11% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 2.49g | 6% | |
| Vitamin C | 1.3mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 16.7mg | 2% | |
* 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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