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|Potatoes||450 Gram, peeled and sliced|
|Turnips||7 Ounce, diced (200 Grams)|
|Celery stick||1 , chopped|
|Butter/2 tablespoons oil||25 Gram|
|Water||18 Fluid Ounce (500 Milliliter)|
|Milk/Soya milk||14 Fluid Ounce (400 Milliliter, Plus Extra If Needed)|
|Chopped parsley||4 Tablespoon|
Serving size: Complete recipe
Calories 859 Calories from Fat 309
% Daily Value*
Total Fat 35 g53.7%
Saturated Fat 20.8 g104%
Trans Fat 0 g
Cholesterol 95.2 mg31.7%
Sodium 1371.6 mg57.2%
Total Carbohydrates 123 g40.9%
Dietary Fiber 16.1 g64.5%
Sugars 34.1 g
Protein 27 g53%
Vitamin A 125.8% Vitamin C 352.3%
Calcium 68.7% Iron 44.7%
*Based on a 2000 Calorie diet
Cover the pan and simmer the vegetables for 15-20 minutes, until they are soft.
Transfer the vegetables and the cooking water to a food processor or blender, add the 400ml (14 fl oz) milk or soya milk and puree until smooth.
Pour the soup into a large bowl and add more soya milk if necessary to bring the soup to the consistency you desire.
Stir in the parsley and season with the salt and pepper.
Chill for at least 1 hour before serving.