Potato Cauliflower Parsnip Soup with a Pancetta Potato Hash

Potato Cauliflower Parsnip Soup with a Pancetta Potato Hash
18 Ingredients
  • 1 stick butter
  • 5 cloves garlic, sliced
  • 2 leeks, greens and whites, cut small
  • 2 leeks, greens and whites, cut small
  • 1 parsnip, cut small
  • 1 head cauliflower, chopped
  • 2 potatoes, chopped
  • 2 boxes (4 quarts) chicken stock
  • 1 tablespoon fresh thyme leaves, chopped
  • 1/8 teaspoon grated nutmeg
  • Salt and freshly ground pepper
  • 1/3 cup chopped pancetta
  • Olive oil, if needed
  • 1 potato, chopped into small cubes
  • 1/4 cup pine nuts
  • 1 teaspoon chopped fresh parsley
  • Pinch paprika
  • Salt and freshly ground pepper
Nutrition
1074
54% daily value
4 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

99% 64

Saturated

112% 22

Trans

- 1

Monounsaturated

- 29

Polyunsaturated

- 9

Carbs

31% 94

Carbs (net)

- 82

Fiber

47% 12

Sugars

- 24

Sugars, added

- 0

Protein

71% 35

Cholesterol

32% 96

Sodium

140% 3368

Calcium

20% 202

Magnesium

40% 169

Potassium

54% 2555

Iron

43% 8

Zinc

30% 3

Phosphorus

78% 549

Vitamin A

32% 287

Vitamin C

131% 118

Thiamin (B1)

57% 1

Riboflavin (B2)

81% 1

Niacin (B3)

119% 19

Vitamin B6

127% 2

Folate equivalent (total)

58% 231

Folate (food)

- 231

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

123% 18

Vitamin E

40% 6

Vitamin K

92% 111

Sugar alcohols

- 0

Water

- 1243
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