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    You are in: Home / Recipes / Roasted Parsnip Soup Recipe
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    Roasted Parsnip Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Dancer^'s Note:

    If you roast the parsnips in the oven first it gives the soup a lovely flavour and colour.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 tablespoon margarine or 1 tablespoon vegetable oil
    • 1 lb parsnip, roasted in a little olive oil for about 30 minutes
    • 2 onions
    • 1 chopped peeled apple (optional)
    • 1 1/2 pints vegetable stock
    • 3 ounces soya milk
    • salt and pepper

    Directions:

    1. 1
      Finely chop the onions and cut the parsnips into chunks.
    2. 2
      Heat margarine/oil and add the onions and parsnips and apple.
    3. 3
      Cook for about 10 minutes until soft, then add the stock.
    4. 4
      Simmer for 20 minutes then allow to cool slightly and purée with a blender.
    5. 5
      Add soya milk and extra water if the soup is too thick.
    6. 6
      Reheat and season before serving.

    Ratings & Reviews:

    • on June 08, 2005

      55

      Sweetly sublime soup, but then I adore parsnips. I added a sprinkling of freshly grated nutmeg to my bowl but other than that, I can think of no way to improve on this. Thank you, thank you, thank you, Dancer.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Parsnip Soup

    Serving Size: 1 (239 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 144.1
     
    Calories from Fat 32
    22%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 57.6 mg
    2%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 6.6 g
    26%
    Sugars 8.6 g
    34%
    Protein 2.7 g
    5%

    The following items or measurements are not included:

    vegetable stock

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