This recipe has Sodium as 88.8% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.2% of RDA
• Calories: 14.9% of RDA
• Carbs: 9.3% of RDA
• Fat (total lipid): 23.7% of RDA
• Fiber: 17.4% of RDA
• Fructose: 10.2% of RDA
• Protein: 4.5% of RDA
• Sodium: 88.8% of RDA
• Sugar: 38.0% of RDA
• Vitamin A (IU): 43.8% of RDA
• Vitamin B6: 7.3% of RDA
• Vitamin C: 18.6% of RDA
• Iron: 0.8% of RDA
• Magnesium: 8.2% of RDA
• Manganese: 9.6% of RDA
• Niacin: 11.5% of RDA
• Potassium: 10.4% of RDA
• Zinc: 3.8% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Warm the stock over medium heat.
2.
In a cast iron pot, melt the butter over medium-low heat.
3.
Add the onions, curry powder and saffron and sweat for about two to three minutes, stirring often.
4.
Add the pear and sweat for another three minutes, stirring often.
5.
Add the parsnip and sweat for another three to four minutes, stirring often. Season with salt.
6.
Add five cups of warm stock and bring to a boil.
7.
Once the soup reaches the boil, reduce the heat to low, and simmer uncovered for about 25-30 minutes, until parsnip is tender.
8.
Add the cream and continue to simmer for another 10 minutes.
9.
Season with white pepper, and if needed, adjust saltiness.
10.
Transfer the soup to a blender, and purée at high speed until smooth. If the soup is too thick, add the remaining cup of warm stock.
11.
Keep the soup warm until ready to serve, or refrigerate and reheat gently just before serving.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 298
Protein 5.04 g
Carbohydrates 25.7 g
Iron 0.15 mg
Fiber 4.87 g
Calcium 12.0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
