Parsnip Potato Soup With Feta

Warm up in winter with this hearty and nourishing soup recipe made with potato, parsnips and feta. So easy to prepare, this meal serves 4 and takes only 40 minutes in the kitchen.

The ingredient of Parsnip Potato Soup With Feta

• 1 tbsp olive oil
• 1 brown onion halved finely chopped
• 2 garlic cloves crushed
• 3 medium about 450g parsnips peeled cut into 2cm cubes
• 2 medium about 360g desiree potatoes peeled cut into 2cm cubes
• 1l 4 cups massel chicken style liquid stock see notes
• 125ml 1 2 cup thin cream
• salt ground white pepper
• 100g feta crumbled
• 2 tbsp finely chopped fresh chives
• freshly ground black pepper to serve

The Instruction of parsnip potato soup with feta

• heat the oil in a large saucepan over medium high heat add the onion and garlic and cook stirring for 3 minutes or until onion softens
• add the parsnip and potato and stir to combine add stock and bring to the boil reduce heat to medium low and simmer covered for 15 minutes or until parsnip and potato are tender remove from heat and set aside for 10 minutes to cool
• place half the parsnip mixture in the jug of a blender and blend until smooth transfer to a clean saucepan and repeat with the remaining parsnip mixture
• place soup over low heat and stir until hot stir in the cream taste and season with salt and pepper
• ladle the hot soup among serving bowls sprinkle with feta and chives and season with black pepper serve immediately

Nutritions of Parsnip Potato Soup With Feta

fatContent: 358 5 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 12 grams saturated fat
sugarContent: 25 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent: n a
cholesterolContent: 11 grams protein
sodiumContent: 48 milligrams cholesterol

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