Gingered Carrot and Parsnip Soup with Cashew Cream Recipe
Recipe By Pinch And Swirl
Maybe you have a vegetable nemesis or two like i do. follow me along the stalls at a farmer's market and i'll be stuffing my basket with asparagus, artichokes, fava beans, spinach, zucchini; you get.
Ingredients For Gingered Carrot and Parsnip Soup with Cashew Cream Recipe
1 cup Raw cashews soaked for at least an hour and up to 24 hours
2 Large parsnips shredded
4 Large carrots shredded
2 inch Fresh ginger peeled and finely grated
4 cup Chicken or vegetable broth
As required Salt and white pepper to taste
2 teaspoon Fresh lemon juice
Minced fresh chives optional
Nutrition value
258
calories per serving
12 g Fat21 g Protein15 g Carbs4 g FiberOther
Current Totals
12 g Fat
21 g Protein
15 g Carbs
4 g Fiber
MacroNutrients
Carbs
15 g
Protein
21 g
Fiber
4 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
46 mg
Iron
1 mg
Vitamin A
1066 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
47 mcg
Vitamin B12
0 mcg
Vitamin C
11 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
93 mg
Manganese
1 mg
Phosphorus
234 mg
Selenium
17 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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