This is a simple but filling soup
Gently warm oil in soup pot over medium heat. Sauté parsnip, stirring 5 minutes, add ginger and fennel seeds, cook another minute. Add stock, potatoes, salt, pepper. Bring to a boil, reduce heat, simmer soup 15-20 minutes. Add shrimp, cook 4 minutes longer. Adjust seasonings, garnish servings with chopped dill.
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Serving Size: 1 Recipe (7487g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 539 | ||
Calories from Fat: 37 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 28376.8mg | 979 % | |
Potassium 787.7mg | 21 % | |
Total Carbohydrate 127.6g | 38 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 117.3g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 539
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