Parsnip Soup
If you're looking for delicious ideas for turnips, you've come to the right place! This recipe is full of vegetables and flavor, blended together to create a hearty, satisfying soup.
栄養成分（1食あたり）
1食あたりの値 · 1食分の量: 1 cup
126
カロリー
2g
タンパク質
23g
炭水化物
4g
脂質
4g
食物繊維
7g
糖類
308mg
ナトリウム
飽和脂肪酸 1 g · コレステロール 0 mg
リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。
材料
vegetable oil
1 tablespoon
onion, chopped
2 cups
celery, chopped
1/2 cup
garlic, chopped
3 cloves · or 3/4 teaspoon garlic powder
salt
1/2 teaspoon
black pepper
1/2 teaspoon
parsnips, chopped
3 cups · about 1 pound
potato, peeled and cubed
1 cup
low-sodium vegetable broth
4 cups
water
1 cup
unsalted margarine or butter
1 tablespoon
作り方
- 1
Wash hands with soap and water.
- 2
Heat the oil in a large saucepan over medium heat. Add the onion and celery and cook until soft, about 5 minutes.
- 3
Add the garlic, salt, and pepper; cook for1 minute.
- 4
Stir in the parsnips, potato, broth, and water. Bring to a boil, then reduce heat to simmer for 20 minutes or until the parsnips and potatoes are soft.
- 5
Stir in the margarine or butter and let the soup sit uncovered for 5 minutes.
- 6
Purée the soup in batches in a blender, using the manufacturer's directions for puréeing hot liquids.
- 7
Heat the soup before serving, stirring in water if it seems too thick.
メモ
- •Make this soup your own with more seasoning. Start with 2 to 3 teaspoons ginger, curry powder, smoked paprika, cumin, or thyme.
- •Margarine used for nutrition and cost analysis.
出典: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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