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Butternut Squash, Parsnip & Kale Soup [vegan]
THE FLEXITARIAN17Ingredients
45Minutes
340Calories
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![Butternut Squash, Parsnip & Kale Soup [vegan]](https://x.yummlystatic.com/web/1x1.png)
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Ingredients
US|METRIC
4 SERVINGS
- 500 grams butternut squash ([1.1 pound])
- 300 grams parsnip ([10.5 oz])
- 1 Cox apple (small)
- 5 cms ginger root (grated, [1.95 inch])
- 2 onions (medium)
- 4 garlic cloves (crushed)
- 2 tsp. ground coriander
- 1 tsp. turmeric
- 2 tsp. smoked paprika
- 1/2 tsp. canela
- 1.3 liters vegetable stock ([5 cups])
- 400 grams chickpeas ([2 x 14 oz])
- 2 handfuls kale
- 1 lemon juice
- pepper
- salt
- olive oil
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1810mg75% |
| Potassium1130mg32% |
| Protein9g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate66g22% |
| Dietary Fiber13g52% |
| Sugars12g |
| Vitamin A320% |
| Vitamin C110% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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