Ingredients
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Method
-
Prepare the vegetables
Peel and dice the potatoes, slice the carrot and parsnip into rounds, cut the pepper into strips and dice the tomato. Finely chop the onion and crush the garlic.
-
Sweat the onion
Heat the sunflower oil in a large pan, add the onion and fry over a medium heat until translucent.
5 min -
Season
Take the pan off the heat, stir in the paprika and garlic, and mix well so the paprika does not burn.
1 min -
Simmer
Add the carrot, parsnip, pepper and tomato, then pour in the water. Season with salt and pepper, and simmer in the boiling soup until tender.
15 min -
Cook the potatoes
Add the diced potatoes and cook for a further 10 to 15 minutes, until the potatoes are soft.
12 min -
Serve
Sprinkle the soup with the chopped parsley before serving. Serve hot, with sour cream.
5 min
| Nutrient | Total (4 people) | 1 people |
|---|---|---|
| Energy | 1 225 kcal | 306 kcal |
| Fat | 56 g | 14 g |
| of which saturates | 11 g | 2,7 g |
| Carbohydrates | 169 g | 42 g |
| Protein | 24 g | 6,1 g |
| Fibre | 29 g | 7,4 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: onion, parsley root. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk
For sensitive digestion: onion, garlic, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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