Directions:
- Saute onions and parsnip in butter for approx 5 minute.
- Stir in spices, add chicken stock and let simmer 45 min.
- Puree with a hand blender (or in a blender).
- Add cream and heat through without letting it boil.
- Season with salt and pepper.
- For garnish - heat oil in pan and add garlic and mustard seeds. Heat through until seeds start to 'pop/, season with salt and pepper.
- Ladle soup into bowls and drizzle the oil mixture on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296.51 Kcal (1241 kJ) | ||
| Calories from fat | 126.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.1g | 22% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 1122.51mg | 47% | |
| Potassium | 1012.26mg | 22% | |
| Total Carbs | 37.54g | 13% | |
| Sugars | 13.36g | 53% | |
| Dietary Fiber | 9.29g | 37% | |
| Protein | 2.89g | 6% | |
| Vitamin C | 52.6mg | 88% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.5mg | 14% | |
| Calcium | 97mg | 10% | |
| Amount Per 100 g | |||
| Calories | 54.08 Kcal (226 kJ) | ||
| Calories from fat | 23.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.57g | 22% | |
|---|---|---|---|
| Cholesterol | 4.18mg | 8% | |
| Sodium | 204.75mg | 47% | |
| Potassium | 184.64mg | 22% | |
| Total Carbs | 6.85g | 13% | |
| Sugars | 2.44g | 53% | |
| Dietary Fiber | 1.69g | 37% | |
| Protein | 0.53g | 6% | |
| Vitamin C | 9.6mg | 88% | |
| Iron | 0.5mg | 14% | |
| Calcium | 17.7mg | 10% | |
* 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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