Melt the butter in a saucepan over a medium heat. Add the the onion and a pinch of salt and saute gently for 5 minutes to soften the onion but not colour it.
Add the garlic and the sliced parsnips to the onions and stir gently for a minute. Add the nutmeg to the pan and stir through the vegetables for 30 seconds.
Pour over the vegetable stock and bring to the boil then turn the heat to medium. Cover the pan with a lid and cook for around 15 minutes till the parsnips have softened.
Once the parsnip has cooked through, remove from the heat and using a stick blender blitz the soup till smooth. Season with salt and pepper.
If the soup is too thick, add a little more hot water to loosen to obtain the right consistency of your choice. Stir through the single cream and serve.
Nutrition Facts
Cream of Parsnip & Nutmeg Soup
Amount Per Serving
Calories 322Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 54mg18%
Sodium 31mg1%
Potassium 790mg23%
Carbohydrates 38g13%
Fiber 9g38%
Sugar 10g11%
Protein 3g6%
Vitamin A 565IU11%
Vitamin C 35.5mg43%
Calcium 99mg10%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •