Directions:
- Peel and chop parsnips.
- Chop onion and saute in butter in a 3-quart saucepan for 3-4 minutes, until wilted and lightly colored.
- Stir in parsnips and garlic. Cook for 2 minutes, turning to coat with butter. Cover, turn heat to low, and cook for 5 minutes.
- Uncover, stir in flour and spices. Cook for 2 minutes.
- Off heat, gradually stir in the stock, then bring to a boil.
- Cover, reduce heat and cook slowly for 10-15 minutes, or until parsnips are very tender.
- Puree, then reheat in a saucepan, adding one cup water if soup is too thick.
- Season with salt and pepper. Serve garnished with chopped chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1008.64 Kcal (4223 kJ) | ||
| Calories from fat | 56.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.26g | 10% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 37245.78mg | 1552% | |
| Potassium | 482.4mg | 10% | |
| Total Carbs | 194.58g | 65% | |
| Sugars | 6.81g | 27% | |
| Dietary Fiber | 6.56g | 26% | |
| Protein | 1.88g | 4% | |
| Vitamin C | 22.7mg | 38% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 59.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 257.82 Kcal (1079 kJ) | ||
| Calories from fat | 14.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.6g | 10% | |
|---|---|---|---|
| Cholesterol | 3.9mg | 5% | |
| Sodium | 9520.51mg | 1552% | |
| Potassium | 123.31mg | 10% | |
| Total Carbs | 49.74g | 65% | |
| Sugars | 1.74g | 27% | |
| Dietary Fiber | 1.68g | 26% | |
| Protein | 0.48g | 4% | |
| Vitamin C | 5.8mg | 38% | |
| Iron | 0.3mg | 8% | |
| Calcium | 15.2mg | 6% | |
* 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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