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Roasted Parsnip Soup
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ELLICSR Kitchen
Roasted Parsnip Soup
Page Content
Skill Level
Easy
Preparation Time
10 minutes
Total Time
45 minutes
Servings
6
Cost Per Serving
$1.60
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Ingredients
Recipe Ingredients
1 whole
Garlic Head
3 cups
Parsnips, large rough dice
1 cup
Cannellini Beans
4 cups
Vegetable Stock
2 tbsp
Apple Cider Vinegar or Lemon Juice
2 tbsps
Olive Oil
To Taste
Sea Salt and Black Pepper
Directions
Cooking Directions
Preheat the oven to 400 degrees F. Place the parsnips and garlic head (cut side down), on a baking sheet lined with parchment. Toss the parsnips with olive oil, and season with salt and pepper.
Bake for about 30 minutes.
Add the roasted parsnips to a blender with beans, stock and vinegar. Squeeze the roasted garlic out of their papery skins, add to the blender.
Blend well until smooth and creamy, season to taste. Reheat before serving.
Nutrition
Image Two
PDFof NFT for Parsnip Soup
Nutrition Facts
One cup of parsnips provides 23% of the folic acid you need in a day, compared to 5% provided by potatoes. Folic acid is required to form red blood cells, so not getting enough can cause fatigue and anemia.
Onions and garlic add wonderful flavour to food and are easier to digest when cooked.