Parsnip and Potato Soup

0 Reviews
0% would make this recipe again

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 30 min
160 calories/serving

Ingredients

1/2 onions, cut into 3 cm pieces 100 g
1 stalk celery, cut into 3 cm pieces 70 g
4 parsnips, cut into 3 cm pieces 380 g
2 potatoes, cut into 3 cm pieces 400 g
1 tbsp olive oil 15 mL
3 cups chicken broth, low-sodium 750 mL
1/2 cup milk, partly skimmed, 2% 125 mL
45 g feta cheese, crumbled
1 tbsp chives, fresh, finely chopped [optional] 3 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the vegetables: Peel the potatoes and parsnips. Coarsely cut the vegetables into 3 cm pieces.
  2. Heat the oil in a saucepan over medium heat. Add all the vegetables and cook over medium heat for about 10 min with occasional stirring.
  3. Pour in the warm broth and water. Cook, uncovered, until the potatoes are cooked and fork-tender, about 15-20 min.
  4. Purée the soup in a blender. Adjust the seasoning, then add milk and reheat. Ladle into bowls and sprinkle with chives and feta cheese.

Observations

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

Nutrition Facts Table

per 1 serving (270 g)

Amount

% Daily Value

Calories

160

Fat

5 g

7 %

Saturated 1.9 g
+ Trans 0 g

9 %

Cholesterol

10 mg

Sodium

140 mg

6 %

Carbohydrate

25 g

8 %

Fibre

3 g

12 %

Sugars

6 g

Net Carbs

22 g

Protein

6 g

Vitamin A

3 %

Vitamin C

22 %

Calcium

9 %

Iron

6 %

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Potassium
Good source of  :
Folacin, Niacin, Vitamin B12, Vitamin B6
Source of  :
Calcium, Copper, Fibre, Iron, Magnesium, Manganese, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Vitamin C, Vitamin D, Vitamin E, Vitamin K, Zinc
Low  :
Cholesterol, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Milk and Alternatives 0
Meat and Alternatives 0
Fats ½

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

0 Reviews (0 with rating only) 0% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.