Parsnip Soup

5m
Prep Time
10m
Cook Time
15m
Ready In

Recipe: #20719

August 28, 2015



"I love this soup and I know a lot of people love parsnips also and are looking for different ways to use it. I found this wonderful recipe in a magazine years ago, and have made it a few times as it is so quick and easy and great on a cold winter's night. I have added onion to the parsnip and garlic step, which adds a stronger flavour to the soup, but we prefer the subtle flavour of just the parsnips alone."

Original is 4 servings

Nutritional

  • Serving Size: 1 (293.9 g)
  • Calories 290.2
  • Total Fat - 15.8 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 67.2 mg
  • Sodium - 84.1 mg
  • Total Carbohydrate - 33.8 g
  • Dietary Fiber - 9.3 g
  • Sugars - 7.8 g
  • Protein - 6.9 g
  • Calcium - 212 mg
  • Iron - 4.8 mg
  • Vitamin C - 106.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Pour chicken stock and cream into a large heavy-based pan, bring slowly to the boil, then reduce to a simmer.

Step 2

Add parsnip and garlic, then simmer for 7 minutes or until parsnip is tender. Remove the pan from heat.

Step 3

Add oregano and parsley sprigs and puree with a food processor or stick blender.

Step 4

Season with salt and pepper and serve with thick crusty bread or toast.

Tips


No special items needed.

0 Reviews

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