Photo: Cala
Roast parsnip and rosemary soup
9 ingredients
30 min + 30 min
Serves 10
openrecipes
Roasting really brings out the sweet, earthy flavour of parsnips and makes for a wonderfully aromatic soup.
Estimated Nutrition (whole recipe, rough)
479
Calories
10g
Protein
34g
Fat
38g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 600g/1lb 5oz parsnips
- 4 tbsp olive oil
- 50g/1¾oz butter
- 225g/8oz onion
- 1 tbsp dried rosemary
- 2 vegetable stock
- 750ml/1¼ pint milk
- 750ml/1¼ pint water
- salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes