Try this Parsnip Soup with Fresh Ginger recipe, or contribute your own.
Suggest a better description1. Heat the oil and cook the onion for 3-4 minutes, then add the garlic and spices and cook for 2 minutes. 2. Add the diced parsnips and cook over a low heat for 10 minutes. Add the stock and cook for 30 minutes. 3. Leave to cool, then pur?e in a food processor or blender, adding the cr?me fra?che. For an extra smooth finish, strain through a sieve. Season to taste. Heat through gently before serving. NOTES : Root vegetables such as parsnips make good creamy soups. Add an extra dimension to the flavour with grated fresh ginger.
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Serving Size: 1 Serving (966g) | ||
Recipe Makes: 1 servings | ||
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Calories: 223 | ||
Calories from Fat: 163 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 2044.4mg | 70 % | |
Potassium 331.3mg | 9 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 10.6g | 42 % | |
Sugars, other 10.2g | ||
Protein 3.3g | 5 % | |
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: 223
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