Photo: Louis Hansel
Sweet potato and parsnip soup recipe
10 ingredients
10 min + 20 min
4 people
openrecipes
Simon Goodman, Head Chef at the Duke of Cumberland, Pub Chef of the year 2010, serves a delightfully warming winter soup.
Estimated Nutrition (whole recipe, rough)
539
Calories
7g
Protein
31g
Fat
62g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Sweet potatoes
- 2 Parsnips
- 1 Onion
- 1 knob of butter
- 500 Double cream
- ml Vegetable stock
- 1 Pinch salt
- l Pinch pepper
- 1 Drizzle truffle oil
- 1 Small handful chives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes