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0,5 pas
|
Nutrition Facts For 1/6 recipe | |
|---|---|
| Amount | % Daily Value |
| Calories 140 | |
| Fat 0.5 g | 1% |
| Saturated 0.1 g | 1% |
| Trans 0 g | |
| Polyunsaturated 0.1 g | |
| Omega-6 0.1 g | |
| Omega-3 0 g | |
| Monounsaturated 0.1 g | |
| Cholesterol 0 mg | 0% |
| Sodium 75 mg | 3% |
| Potassium 660 mg | 19% |
| Carbohydrate 31 g | 10% |
| Fibre 5 g | 20% |
| Sugars 12 g | |
| Protein 4 g | |
| Vitamin A 11 mg | 2% |
| Vitamin C 20 mg | 35% |
| Calcium 70 mg | 6% |
| Iron 0.9 mg | 6% |
| Phosphorus 102.4 mg | 10% |
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Parsnip soup
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Portions: 6
Prep time: 15 minutes
Cooking time: 40 minutes
Difficulty: average
Ingredients
- 4 or 5 parsnips, peeled and sliced into rounds
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 2 celery stalks, diced
- 1l (4 cups) gluten-free vegetable or poultry broth
- 2 apples, peeled, seeded an cubed
- Salt and freshly ground pepper, to taste
Preparation
- In a saucepan, over low heat, cook the parsnips with the onion, garlic and celery in the brother for about 30 minutes.
- Add the apples and continue cooking for 10 minutes.
- Using a food processor or blender foot, blend the soup until smooth.
- Season with salt and pepper to taste. Add broth, if desired.
* Can be kept for 5 days in the refrigerator.
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