Cream Of Parsnip And Apple Soup

1. Melt the butter, add the parsnips, apples, onions and sugar.

2. Sauté till soft.

3. Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.

4. Pour in the stock slowly, stirring until well mixed.

5. Cover and simmer gently for 20 minutes, until the parsnips are tender.

6. Taste for seasoning.

7. Blend with a hand blender and add as much cream to thin to the consistency you like and reheat, do not boil.

8. Garnish with parsley.

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Nutrient	Quantity
Total fats	28 g
Protein	34.7415 g
Carbohydrates	103.73 g
Energy	779.729 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.229 g
Water	1233.4637 g
Aspartic acid	0.8238 g
Calcium, Ca	311.643 mg
Lutein + zeaxanthin	46.168 g
Fiber, total dietary	16.6857 g
Fatty acids, total trans-polyenoic 13:0	0.0032 g
Carotene, beta	37.042 g
Niacin	18.5108 mg
Vitamin A, RAE	14.084 g
Arginine	1.0389 g
Riboflavin	1.1362 mg
Tocopherol, beta	0.011 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0102 g
Fatty acids, total saturated 20:1	0.0635 g
Glutamic acid	1.7721 g
Sodium, Na	1422.798 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9084 g
Total lipid (fat)	28 g
Manganese, Mn	1.9685 mg
Fructose	8.7619 g
Proline	0.3253 g
Fatty acids, total saturated 16:0	3.8907 g
Fatty acids, total saturated 8:0	0.0005 g
Sucrose	5.3476 g
Choline, total	106.3677 mg
Sugars, total	42.5743 g
Serine	0.364 g
Fatty acids, total saturated 10:0	0.001 g
Fatty acids, total saturated 18:0	1.1867 g
Vitamin B-6	1.0713 mg
Selenium, Se	27.3948 g
Ash	10.2531 g
Fatty acids, total saturated 18:1 undifferentiated	11.0565 g
Pantothenic acid	1.3637 mg
Phenylalanine	0.3651 g
Copper, Cu	1.363 mg
Betaine	1.315 mg
Thiamin	0.9716 mg
Retinol	9.6 g
Methionine	0.1929 g
Iron, Fe	6.5414 mg
Carbohydrate, by difference	103.73 g
Phosphorus, P	679.551 mg
Folate, total	199.57 g
Tocopherol, gamma	0.046 mg
Fatty acids, total saturated 4:0	0.0005 g
Fatty acids, total saturated 22:1 undifferentiated	0.0006 g
Alanine	0.356 g
Cholesterol	28.8 mg
Valine	0.3928 g
Fatty acids, total saturated 18:2 undifferentiated	8.4859 g
Glycine	0.4595 g
Glucose (dextrose)	6.8131 g
Fatty acids, total saturated 14:0	0.1495 g
Zinc, Zn	4.2916 mg
Isoleucine	0.297 g
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total polyunsaturated	8.7244 g
Leucine	0.5187 g
Tocotrienol, alpha	0.064 mg
Vitamin A, IU	121.87 IU
Folate, DFE	199.57 g
Tryptophan	0.1489 g
Vitamin C, total ascorbic acid	43.2097 mg
Phytosterols	26.256 mg
Galactose	0.0084 g
Fatty acids, total polyunsaturated 18:1 c	0.3497 g
Fatty acids, total saturated 6:0	0.0015 g
Tyrosine	0.2682 g
Vitamin K (phylloquinone)	37.3524 g
Fatty acids, total saturated	5.3762 g
Histidine	0.2035 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0005 g
Fatty acids, total monounsaturated	12.0918 g
Threonine	0.2853 g
Folate, food	199.57 g
Cryptoxanthin, beta	14.3 g
Vitamin E (alpha-tocopherol)	3.441 mg
Magnesium, Mg	151.766 mg
Lysine	0.2924 g
Potassium, K	2098.754 mg
Cystine	0.1274 g
Fluoride, F	1.76 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Cream	1.5 cup	0	0	0
Brown sugar	1 teaspoon	11.4	2.9427	0
Apple	1	52.8	14.036	0.143
Cinnamon	0.5 teaspoon	0	0	0
Onion	1	64	14.944	0.16
Curry powder	2 teaspoons	13	2.2332	0.5604
Parsley	0	0	0	0
Coriander	1 teaspoon	5.364	0.9898	0.3199
Garlic Clove	2	8.94	1.9836	0.03
cumin	1 teaspoon	7.875	0.929	0.4677
salt pepper	0	0	0	0
chicken stock	4 cups	345.6	33.888	11.52
parsnip	1	99.75	23.9267	0.399
cardamom seed	0.5 teaspoon	0	0	0