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Roasted Jerusalem Artichoke & Parsnip Soup
THEVEGSPACE10Ingredients
50Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 400 grams jerusalem artichokes
- 300 grams parsnips (about 2 large parsnips)
- 1 onion
- 3 garlic cloves
- 5 sprigs fresh thyme
- 200 mL dairy-free milk (I used hazelnut milk)
- 600 mL vegetable stock
- 2 Tbsp. walnut pieces (optional - for garnish)
- 1 handful fresh parsley (optional - for garnish)
- 2 Tbsp. olive oil (or rapeseed, for roasting)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium730mg30% |
| Potassium840mg24% |
| Protein7g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber10g40% |
| Sugars9g |
| Vitamin A25% |
| Vitamin C70% |
| Calcium15% |
| Iron15% |
* 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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