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.
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 1 cup
126
칼로리
2g
단백질
23g
탄수화물
4g
지방
4g
식이섬유
7g
당류
308mg
나트륨
포화지방 1 g · 콜레스테롤 0 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
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
조리법
- 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.
메모
- •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.
출처: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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