Parsnip soup with egg — Meal
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Macros (per serving)

Fat

48%

(15 g)

Protein

14%

(10 g)

Carbs

38%

(27 g)

21 g Net,

6 g Fiber

283 Calories (per serving)

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Egg dishes

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Vegetable Dishes

Parsnip soup with egg

By Meal.com

As a vegetarian, you have to pay extra attention to getting enough protein in your system. By eating a boiled egg with this deliciously thick soup with mushrooms you are getting plenty of protein during lunch.

Ingredients

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Coconut oil

3 Tbsp

Shallots

2 pieces

Parsnip

400 g

vegetable broth

1.5 l

Egg

4 pieces

Brown mushrooms

250 g

Garlic

2 cloves

Dill

1 tsp

Salt

to taste

Black pepper

to taste

Instructions

Difficulty

Normal

Prep time

5 min

Cook time

15 min

1

Finely chop the shallot, peel and cut the parsnip into cubes, cut the mushrooms into slices and press the garlic.

2

Melt 2 tablespoons of the coconut oil in a soup pan and fry the shallot in it.

3

Add the parsnip and cook briefly.

4

Add the vegetable broth, bring to the boil and cook the parsnip in about 10 minutes until tender.

5

Meanwhile, cook the eggs in almost 6.5 minutes. Refresh them under cold water, peel and halve them.

6

Heat the remaining coconut oil in a frying pan over medium heat and cook the mushrooms with the garlic.

7

Take the soup off the heat and puree with a immersion blender. Taste and season with salt and pepper.

8

Divide the soup over the bowls, put two halves of the egg into the soup and finally divide the mushrooms over the bowls.

9

Garnish with some dill.

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Details

Allergens

Chicken egg

Diet

Paleo, Vegetarian

Course

Breakfast, Lunch, Side dish, Appetizer

Cooking equipment

Blender

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