Try this Parsnip, garlic, and apple soup recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400°F. On a parchment-lined bakibg sheet, drizzle tbsp olive oil over parsnips
Slice off the top of the head of garlic, so that each clove inside is exposed.
Drizzle 1 tbsp of olive oil and wrap in foil. Roast the garlic and parsnips for 45 minutes.
Chop cooked parsnips.
Meanwhile, in a large pot over medium heat, add remaining oil.
Add onion and sauté for 3-5 minutes until onion is fragrant.
Add apple, parsnips, garlic (skin removed), and white beans, sauté for 5-7 minutes.
Add vegetable stock and bring to a low simmer for 15 minutes.
Using an immersion blender, blend until smooth.
Season with salt and serve with drizzled pumpkin seed oil, parmesan cheese, and fresh rosemary
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1398g) | ||
Recipe Makes: 1 | ||
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Calories: 490 | ||
Calories from Fat: 74 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3834.4mg | 132 % | |
Potassium 1821.4mg | 48 % | |
Total Carbohydrate 103.1g | 30 % | |
Dietary Fiber 22.9g | 91 % | |
Sugars, other 80.3g | ||
Protein 7.4g | 11 % | |
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: 490
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