Roasted Beet Parsnip Apple Soup with Hazelnuts and Sage Recipe
Ingredients
- 300g parsnips, cut into large cubes
- 500g beetroot, cut into large cubes
- 2 tablespoons olive oil
- 4-5 fresh thyme sprigs
- 2 Bramley apples, peeled, cored and chopped
- Knob of unsalted butter
- 1.5 liters vegetable stock
- Handful of sage leaves
- 50g hazelnuts, slivered and toasted
- Crème fraîche to serve
- Salt and freshly cracked pepper
View Full Recipe at What's for Lunch Honey
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 657g | |
| Calories 592 | |
| Calories from Fat 362 | 61% |
| Total Fat 41.74g | 52% |
| Saturated Fat 4.88g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1436mg | 60% |
| Potassium 1113mg | 32% |
| Total Carbs 54.23g | 14% |
| Dietary Fiber 14.7g | 49% |
| Sugars 16.23g | 11% |
| Protein 6.5g | 10% |
