Roasted Parsnip Soup

1. Finely chop the onions and cut the parsnips into chunks.

2. Heat margarine/oil and add the onions and parsnips and apple.

3. Cook for about 10 minutes until soft, then add the stock.

4. Simmer for 20 minutes then allow to cool slightly and purée with a blender.

5. Add soya milk and extra water if the soup is too thick.

6. Reheat and season before serving.

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Nutrient	Quantity
Total fats	12.939 g
Protein	23.1935 g
Carbohydrates	74.2871 g
Energy	486.354 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.254 g
Water	891.8514 g
Aspartic acid	0.3879 g
Calcium, Ca	243.455 mg
Lutein + zeaxanthin	52.365 g
Fiber, total dietary	14.957 g
Carotene, beta	490.925 g
Niacin	2.7189 mg
Vitamin A, RAE	184.509 g
Arginine	0.3447 g
Riboflavin	0.391 mg
Fatty acids, total polyunsaturated 15:0	0.0033 g
Glutamic acid	0.882 g
Sodium, Na	1199.353 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0449 g
Total lipid (fat)	12.939 g
Manganese, Mn	1.2213 mg
Fructose	11.6024 g
Proline	0.0576 g
Fatty acids, total saturated 16:0	1.6486 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0133 g
Sucrose	7.0152 g
Choline, total	80.0145 mg
Sugars, total	34.7628 g
Serine	0.0862 g
Fatty acids, total saturated 10:0	0.0099 g
Fatty acids, total saturated 18:0	1.0711 g
Fatty acids, total saturated 20:4 undifferentiated	0.0442 g
Vitamin B-6	0.6814 mg
Selenium, Se	18.274 g
Ash	6.3165 g
Fatty acids, total saturated 18:1 undifferentiated	5.7777 g
Pantothenic acid	1.4785 mg
Phenylalanine	0.0933 g
Copper, Cu	0.5605 mg
Betaine	0.445 mg
Thiamin	0.4678 mg
Retinol	133.788 g
Methionine	0.0106 g
Iron, Fe	2.9956 mg
Carbohydrate, by difference	74.2871 g
Phosphorus, P	367.168 mg
Folate, total	166.551 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0196 g
Lycopene	23.205 g
Alanine	0.0851 g
Cholesterol	42.5 mg
Valine	0.0902 g
Fatty acids, total saturated 18:2 undifferentiated	2.9266 g
Glycine	0.0938 g
Carotene, alpha	212.16 g
Glucose (dextrose)	9.7725 g
Fatty acids, total saturated 14:0	0.0545 g
Zinc, Zn	2.3281 mg
Isoleucine	0.0596 g
Fatty acids, total polyunsaturated	3.2854 g
Leucine	0.108 g
Tocotrienol, alpha	0.128 mg
Vitamin A, IU	1452.227 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0102 g
Folate, DFE	166.551 g
Tryptophan	0.0477 g
Vitamin C, total ascorbic acid	53.3942 mg
Phytosterols	83.586 mg
Fatty acids, total polyunsaturated 18:1 c	0.0166 g
Starch	0.0625 g
Tyrosine	0.0518 g
Vitamin B-12	0.8641 g
Vitamin K (phylloquinone)	36.3605 g
Fatty acids, total saturated	2.7914 g
Histidine	0.0542 g
Fatty acids, total monounsaturated	5.832 g
Threonine	0.0802 g
Folate, food	166.551 g
Cryptoxanthin, beta	13.75 g
Vitamin E (alpha-tocopherol)	3.1328 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.028 g
Magnesium, Mg	97.558 mg
Lysine	0.1494 g
Potassium, K	1364.107 mg
Cystine	0.0151 g
Fluoride, F	7.645 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Apple	1	65	17.2625	0.2125
Onion	2	128	29.888	0.32
Vegetable stock	1.5 1/2	16.575	3.083	0.232
Soya milk	3 ounces	75.65	0	0.425
salt pepper	0	75.65	0	0.425
margarine	1 tablespoon	101.379	0.1269	11.3505
parsnip	1	99.75	23.9267	0.399