Cauliflower-Parsnip Soup

Directions

1. Heat olive oil and butter in a medium saucepan over medium heat. Once butter foams, add leek and season well with salt and freshly ground white pepper. Cook, stirring occasionally, until leek is softened but not completely cooked, about 3 minutes.

2. Add parsnips and stir to coat in oil. Cook until parsnips are softened but not completely tender, about 4 minutes. (Do not let the vegetables color.)

3. Add cauliflower, stir, and cook for about 1 minute. Add salt and water. Bring to a simmer, reduce heat to medium low, and cook until vegetables are completely tender, about 8 to 9 minutes.

4. Remove from heat and allow soup to cool slightly, about 10 minutes. Process in a blender until completely smooth. Return soup to the saucepan and place over medium-low heat. Taste and adjust seasoning as necessary.

5. View Nutrition Details for this recipe (click link to view):

   < a href=”https://www.nutrihand.com/Nutrihand/showFoodFacts1.do?menu_id=0_0&mealDate=&x_plan_description=&favMealID=&mealTypeID=&fapage=&styleID=&searchFirst=&courseID=&x_exec_portion=&x_plan_portion=&spicinessID=&source=&recipeID=&recordType=&foodID=1177618&mealItemID=&mealDataID=

   “>Nutritional Information</a>

6. Nutrition Details

   Nutrition Facts
   Serving Size: 1 serving (1 cup)(362g)
   Amount Per Serving

   Calories: 401

   Fat Calories: 230.9

   % Daily Value*

   Total Fat 26.3g	40%
   Saturated Fat5.9g	30%
   Cholesterol 12.3mg	4%
   Sodium 1547.1mg	64%
   Calcium 127.9mg	13%
   Potassium 984.1mg	28%
   Phosphorus175.9mg	0%
   Total Carb 41.9g	14%
   Dietary Fiber10.3g	41%
   Sugars 11.9g
   Protein 5.1g	10%
   Vitamin A 40%	Vitamin C 141%
   Calcium 13%	Iron 17%
   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.