Directions:
- Preheat oven to 350°F..
- In a shallow baking pan toss parsnips with 1/2 tablespoon oil to coat and arrange in one layer. Roast parsnips in middle of oven, turning occasionally, 30 minutes.
- In a bowl toss onion, celery, and leek with remaining 1/2 tablespoon oil and add to pan. Return pan to oven and roast vegetables, turning parsnips and stirring vegetables occasionally, 30 minutes, or until golden. Cool vegetables slightly and chop parsnips coarse.
- In a large saucepan simmer broth with vegetables, covered, 20 minutes. In a blender pureé mixture in batches with cream (use caution when blending hot liquids) and transfer soup to cleaned saucepan. Stir in brown sugar and salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.83 Kcal (669 kJ) | ||
| Calories from fat | 70.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.88g | 12% | |
|---|---|---|---|
| Cholesterol | 20.55mg | 7% | |
| Sodium | 679.16mg | 28% | |
| Potassium | 533.28mg | 11% | |
| Total Carbs | 19.1g | 6% | |
| Sugars | 6.65g | 27% | |
| Dietary Fiber | 4.69g | 19% | |
| Protein | 1.66g | 3% | |
| Vitamin C | 28.4mg | 47% | |
| Iron | 1.1mg | 6% | |
| Calcium | 68.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 50.57 Kcal (212 kJ) | ||
| Calories from fat | 22.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 12% | |
|---|---|---|---|
| Cholesterol | 6.5mg | 7% | |
| Sodium | 214.9mg | 28% | |
| Potassium | 168.74mg | 11% | |
| Total Carbs | 6.04g | 6% | |
| Sugars | 2.11g | 27% | |
| Dietary Fiber | 1.48g | 19% | |
| Protein | 0.52g | 3% | |
| Vitamin C | 9mg | 47% | |
| Iron | 0.3mg | 6% | |
| Calcium | 21.6mg | 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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