Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Water | not in our table | 0 |
| Soup | 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
- 1 onion
- 2 tablespoons olive oil
- 2 apples
- 1 carrot
- 1 parsnip
- 1 lemon
- 4 cups of water
- 1 teaspoon nutmeg
- Soup mix (optional)
Directions
Chop up the onions, and sauté them in a pot with the olive oil until the onions are golden.
Chop up the apples, the carrot, and the parsnip, and put them into the pot.
Squeeze the juice from the lemon.
Put the water, the nutmeg, the soup mix (if you are using the soup mix), and the juice from the lemon into the pot.
Cook for one hour, or until the carrots are soft.
Put the soup into a blender , and blend it up until it is smooth; there should not be any lumps in it.
Serve cold or hot!
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