- Prep time 15 minutes
- Total time 1 hour & 15 minutes
- Portion size 8 servings
Ingredients
Method
In Dutch oven, melt butter over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic; cook, stirring often, for 1 minute. Add parsnips, potatoes and broth. Cover and simmer (reduce heat to low, if necessary), stirring occasion ally, until parsnips are tender, 40 to 45 minutes.
Stir in cream and season with salt and pepper. Using immersion blender, purée soup until smooth. Divide soup among bowls; sprinkle with microgreens and chopped toasted hazelnuts, if using.
Nutritional facts Per serving: about
- Calories 360
- Total fat 24 g
- Saturated fat 16 g
- Cholesterol 75 mg
- Sodium 475 mg
- Total carbohydrate 29 g
- Fibre 5 g
- Sugars 9 g
- Protein 7 g
- Iron 1.5 mg
