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Parsnip Soup

Soup Evening Public
Course: Main course
Preparation time: 40 minutes
Cooking time: 20 minutes
Energy: 139 kcal / serving

Instructions

  • 1.   Peel and finely chop the shallots. Do the same with the potatoes and parsnips, cutting them into cubes.
  • 2.   Sauté the shallots in a sauté pan with a little olive oil, then add the potatoes and parsnips. Sauté for another 5 minutes.
  • 3.   Cover the vegetables with enough water and add the broth. Cook for a good 20 minutes until the vegetables are tender.
  • 4.   Remove some of the water before blending the soup with an immersion blender or a regular blender. Season with salt and pepper.

Ingredients for servings

  • 1 root parsley bulb
  • 1 firm-fleshed potato
  • 1 shallot
  • 1 tablespoon of olive oil
  • ½ vegetable bouillon cubes
  • 2 croutons
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    139 kcal
    7 %
  • Fat
    7,05 g
    10 %
  • of which saturated
    1,1 g
    5 %
  • Carbohydrates
    15,44 g
    6 %
  • of which sugar
    1 g
    1 %
  • Protein
    2,24 g
    4 %
  • Fibers
    1,74 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.