Directions:
- In a large, heavy saucepan, heat oil then stir in parsnips and celery. Cover and cook over medium-low heat for 10 minutes, stirring several times.
- Place the cooked vegetables in a blender with the flour, parsley, and white pepper. (Note- can blend at this point at high speed and then freeze this for future use.) Add 3 cups broth and blend at high speed. I do not find it necessary to put all 3 cups of broth in for the blending, thereby cutting down on the mess if using a Cuisinart.
- Return to saucepan and whisk in remaining broth. Simmer over low heat a few more minutes. Salt to taste.
- Serve with Parmesan to sprinkle on top.
- NOTE: the original recipe calls for chicken broth. As I am allergic to all things chicken, I use Rapunzel Vegan Vegetable Buillion exclusively and always receive rave reviews on the taste of the broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.44 Kcal (1132 kJ) | ||
| Calories from fat | 111.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.44g | 19% | |
|---|---|---|---|
| Cholesterol | 1.64mg | 1% | |
| Sodium | 971.37mg | 40% | |
| Potassium | 608.37mg | 13% | |
| Total Carbs | 36.99g | 12% | |
| Sugars | 7.42g | 30% | |
| Dietary Fiber | 6.36g | 25% | |
| Protein | 4.88g | 10% | |
| Vitamin C | 20mg | 33% | |
| Iron | 2.8mg | 16% | |
| Calcium | 74.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 98.51 Kcal (412 kJ) | ||
| Calories from fat | 40.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.53g | 19% | |
|---|---|---|---|
| Cholesterol | 0.6mg | 1% | |
| Sodium | 353.83mg | 40% | |
| Potassium | 221.6mg | 13% | |
| Total Carbs | 13.48g | 12% | |
| Sugars | 2.7g | 30% | |
| Dietary Fiber | 2.32g | 25% | |
| Protein | 1.78g | 10% | |
| Vitamin C | 7.3mg | 33% | |
| Iron | 1mg | 16% | |
| Calcium | 27.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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