Sweet Potato, Parsnip and Turnip Bisque Recipe

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Ingredients:

Serving

Directions:

In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened.
Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally.
Add the chicken stock and bring to a boil.
Boil uncovered for 15 minutes or until vegetables are tender.
Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot.
Slowly add the heavy cream into the puree.
Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	135.24 Kcal (566 kJ)
Calories from fat	100.06 Kcal
		% Daily Value*
Total Fat	11.12g	17%
Cholesterol	27.54mg	9%
Sodium	42.3mg	2%
Potassium	160.22mg	3%
Total Carbs	8.14g	3%
Sugars	1.78g	7%
Dietary Fiber	1.44g	6%
Protein	1.42g	3%
Vitamin C	5.6mg	9%
Vitamin A	0.2mg	7%
Iron	0.2mg	1%
Calcium	31.2mg	3%

Amount Per 100 g
Calories	154.21 Kcal (646 kJ)
Calories from fat	114.09 Kcal
		% Daily Value*
Total Fat	12.68g	17%
Cholesterol	31.4mg	9%
Sodium	48.23mg	2%
Potassium	182.69mg	3%
Total Carbs	9.28g	3%
Sugars	2.03g	7%
Dietary Fiber	1.65g	6%
Protein	1.62g	3%
Vitamin C	6.4mg	9%
Vitamin A	0.2mg	7%
Iron	0.3mg	1%
Calcium	35.6mg	3%

* 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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