Cream of celariac and parsnip soup (Melissa West)
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By Emma Jones
Cream of celariac and parsnip soup (Melissa West)
Updated at: Mon, 02 Sep 2024 13:02:11 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
9
Low
Nutrition per serving
Calories112.5 kcal (6%)
Total Fat2.8 g (4%)
Carbs21.6 g (8%)
Sugars7.5 g (8%)
Protein2.1 g (4%)
Sodium456.1 mg (23%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Chop all your ingredients evenly and place in a large bowl. Cover with olive oil, salt and poultry season. Place in an 8×14 baking pan and put in the oven at 425 degrees for about an hour until the root vegetables are a lovely roasted brown colour. Remove the vegetables from the oven and boil your kettle. Place the root vegetables in a soup pot. Cover the vegetables with boiling water. Blend the soup with an immersion blender or blend it in your blender in batches. That’s it! You have your delicious blended soup.
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