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| Creamy Parsnip Soup |
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Serving Size: 4.0 |
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Category: Soups, Chilis and Stocks
 Eat Smart: Healthy; Source of fibre; Source of calcium |
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Submitted by Co-op Atlantic Cookbook
www.co-opatlantic.ca
www.coopatlantique.ca |
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| 1 tbsp | olive oil | | 1 1/2 lb. | peeled parsnips , cut into 1-inch chunks | | 1 | large onion, cut into large dice | | 1 tsp | butter | | 1 | pinch sugar | | 1 | large garlic cloves, minced | | 1 tsp | ground ginger | | 1/4 tsp | cardamom | | 1/4 tsp | allspice | | 1/8 tsp | cayenne pepper | | 3 cups | chicken broth, homemade or from a carton | | 1 1/2 cups | whole milk | | | salt and freshly ground pepper, to taste |
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| Nutrients per serving: |
Calories:
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274
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Fat:
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9 g
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Cholesterol:
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11 mg
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Sodium:
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658 mg
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Potassium:
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1006 mg |
Carbohydrate:
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41 g
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Fibre:
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7 g
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Protein:
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9 g
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Heat oil over medium-high heat in a large, deep saute pan.
Add parsnips, then onion; sauté until vegetables start to turn golden brown, 7 - 8 minutes.
Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich caramel color, about 10 minutes longer.
Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
Add broth; bring to a boil then reduce heat to low and simmer, covered, until parsnips are tender, about 10 minutes.
Puree until very smooth; add milk so the mixture is souplike. Taste, and add salt and pepper if needed. Heat through, ladle into bowls and serve.
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Excellent source of vitamin C, vitamin B12, vitamin E, vitamin D, vitamin B6, thiamin, niacin and fibre. A good source of calcium and zinc.
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