Cinnamon Parsnip Soup

Preparation time: 15 min Servings: 6
Cooking time: 40 min

Ingredients:

2 tbsp unsalted butter
1 medium onion, chopped
1/4 tsp hot pepper sauce
1/2 cup heavy cream
1/2 cup dry white wine
1/2 tsp ground cinnamon
2 lb parsnips, peeled and cut into 2 in. chunks
3 cups vegetable broth, or chicken stock

Cooking Directions:

Melt butter in a heavy saucepan over medium high heat. Sauté onion about 5 minutes, stirring often, until onion is tender. Add next 3 ingredients and bring to a boil over high heat. Reduce heat to low, cover and simmer about 30 minutes or until parsnips are very tender. Transfer mixture to a food processor or blender and process, in batches if necessary, until smooth. Return to saucepan. Stir in remaining ingredients and salt and pepper to taste. Heat until steaming. Do not boil.

Nutrition Facts

Calories 210
% Calories From Fat 34.3%
Total Fat 8g
Saturated Fats 5g
Mono-unsaturated Fats 2g
Poly-unsaturated Fats 0g
Cholesterol 24mg
Sodium 500mg
Total Carbohydrates 30g
Dietary Fiber 6g
Sugar 9g
Protein 3g

More Information

Vitamins

Thiamin B1 0 mg
Vitamin B12 0 mcg
Vitamin K 2 mcg
Vitamin A 520 IU
Niacin B3 1 mg
Pantothenic Acid 1 mg
Riboflavin B2 0 mg
Vitamin C 21 mg
Vitamin D 5 IU
Vitamin B6 0 mg
Vitamin E 2 mg
Choline 45 mg

Minerals

Manganese 1 mg
Calcium 71 mg
Magnesium 48 mg
Phosphorus 120 mg
Zinc 0 mg
Fluoride 40 mcg
Copper 0 mg
Sodium 500 mg
Selenium 3 mcg
Iron 1 mg
Potassium 600 mg

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