Ingredients:
- calling all leftover roasted parsnips...
- here's my recipe for roasted parsnip soup...
- medium onion finely chopped
- salt and black pepper
- couple table spoons double cream
Directions:
- Cook the onion gently in a big pan/wok until soft.
- Add the stock, stirring constantly and bring to the boil.
- Add the roasted parsnips and simmer covered for 20 minutes.
- Liquidise the soup with the cheese until smooth.
- Stir in the cream, taste for seasoning and reheat.
- Add some grated cheese to the top. Voila!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1404.16 Kcal (5879 kJ) | ||
| Calories from fat | 32.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.63g | 6% | |
|---|---|---|---|
| Cholesterol | 11mg | 4% | |
| Sodium | 59120.8mg | 2463% | |
| Potassium | 55.78mg | 1% | |
| Total Carbs | 270.83g | 90% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 5.03g | 10% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 145mg | 14% | |
| Amount Per 100 g | |||
| Calories | 338.35 Kcal (1417 kJ) | ||
| Calories from fat | 7.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.87g | 6% | |
|---|---|---|---|
| Cholesterol | 2.65mg | 4% | |
| Sodium | 14245.98mg | 2463% | |
| Potassium | 13.44mg | 1% | |
| Total Carbs | 65.26g | 90% | |
| Sugars | 0.3g | 5% | |
| Dietary Fiber | 0.13g | 2% | |
| Protein | 1.21g | 10% | |
| Vitamin C | 0.5mg | 3% | |
| Calcium | 34.9mg | 14% | |
* 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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