Parsnip Soup

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

4.7g

Energy (kJ)

1602kJ

Energy (kcal)

383kcal

Carbohydrate incl. fibre (g)

45.4g

Carbohydrate excl. fibre (g)

34.1g

Sugar (g)

13.2g

Fibre (g)

11.3g

Fat (g)

21.7g

Saturated fat (g)

10.9g

Unsaturated fat (g)

9.2g

Monounsaturated fat (g)

7.7g

Polyunsaturated fat (g)

1.2g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

464mg

Salt (g)

1.16g

Vitamin A (IU)

2IU

Vitamin C (mg)

38.3mg

Calcium (mg)

97mg

Iron (mg)

2.36mg

Potassium (mg)

976mg

Total

18.8g

6410kJ

1531kcal

181.6g

136.5g

52.6g

45.1g

86.9g

43.5g

36.7g

30.9g

4.9g

0.0g

0mg

1857mg

4.63g

6IU

153.4mg

386mg

9.44mg

3903mg

Ingredients
Cook

3 tablespoons olive oil
1 large onion chopped
2 garlic cloves chopped
1 thumb-sized piece fresh ginger peeled and chopped
6 medium parsnips peeled and chopped into small chunks
400 ml tinned reduced-fat coconut milk
1 litre boiling water
1/4 teaspoon ground black pepper
1 Knorr Vegetable Stock Pot
1 tablespoon garam masala