Directions:
- In a large flameproof casserole, melt the butter.
- Add the onion, shallots, salt and pepper.
- Cover and cook over medium-low heat for 15 minutes, stirring often, or until the vegetables soften.
- Add the carrots, parsnips, turnips, chicken stock, water, and nutmeg.
- Bring the mixture to a boil.
- Turn the heat to medium-low, cover the pot, and simmer the soup for 40 to 50 minutes or until vegetables are tender.
- Taste for seasoning and add more salt and pepper if you like.
- Remove 1 cup of solids from the soup and mash them on a plate with a fork until the mixture is pureed.
- Stir the puree back into the soup.
- Return the soup to a boil.
- In a small bowl, combine the lemon rind, mint, and scallions.
- Ladle the soup into bowls, sprinkle with the mint mixture and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.2 Kcal (955 kJ) | ||
| Calories from fat | 49.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.45g | 8% | |
|---|---|---|---|
| Cholesterol | 14.98mg | 5% | |
| Sodium | 367.84mg | 15% | |
| Potassium | 1058.58mg | 23% | |
| Total Carbs | 38.71g | 13% | |
| Sugars | 17.3g | 69% | |
| Dietary Fiber | 9.47g | 38% | |
| Protein | 8.44g | 17% | |
| Vitamin C | 34.1mg | 57% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 45.3mg | 252% | |
| Calcium | 124.6mg | 12% | |
| Amount Per 100 g | |||
| Calories | 43.3 Kcal (181 kJ) | ||
| Calories from fat | 9.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.03g | 8% | |
|---|---|---|---|
| Cholesterol | 2.84mg | 5% | |
| Sodium | 69.8mg | 15% | |
| Potassium | 200.88mg | 23% | |
| Total Carbs | 7.35g | 13% | |
| Sugars | 3.28g | 69% | |
| Dietary Fiber | 1.8g | 38% | |
| Protein | 1.6g | 17% | |
| Vitamin C | 6.5mg | 57% | |
| Vitamin A | 0.4mg | 64% | |
| Iron | 8.6mg | 252% | |
| Calcium | 23.7mg | 12% | |
* 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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