Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 25g / 1oz butter
- 1 onion, chopped
- 450g / 1lb parsnips, peeled and chopped
- ½ tsp ground cumin
- 900ml / 1½ pint vegetable stock
- 1 tbs chopped fresh parsley or coriander
- 300ml / ½ pint milk
- 75g / 3oz California ground Almonds finely grated
- rind of 1 lemon
- salt and pepper
- 4 tbs crème fraiche or soured cream
- 25g / 1oz California toasted flaked Almonds
- parsley sprigs and lemon rind
- =
Directions
Melt the butter in a large saucepan and sauté the onion for about 5 minutes, until softened. Add the parsnips and cook, stirring for another 2-3 minutes.
Add the ground cumin, vegetable stock and chopped parsley. Bring to the boil and simmer gently for about 20 minutes or until the parsnips are tender.
Transfer the mixture to a food processor or blender and liquidise until smooth. Return to the saucepan and add the milk, ground almonds and lemon rind. Reheat gently and season to taste with salt and pepper.
Ladle the soup into bowls, then garnish with crème fraiche or soured cream, toasted flaked almonds, parsley sprigs and lemon rind. Servings:4