Ingredients

  • 5 parsnips (medium-sized, peeled and chopped)
  • 1/2 cauliflower (a head of, chopped into big chunks)
  • 2 garlic cloves (minced)
  • 3 tablespoons extra-virgin olive oil
  • 1 cup almond milk
  • 5 cups vegetable stock (leftover, from the cauliflower)
  • pepper
  • sea salt
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NutritionView more

260Calories
Sodium60%DV1440mg
Fat17%DV11g
Protein10%DV5g
Carbs12%DV36g
Fiber36%DV9g

PER SERVING *

Calories260Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat1.5g8%
Trans Fat
Cholesterol
Sodium1440mg60%
Potassium870mg25%
Protein5g10%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate36g12%
Dietary Fiber9g36%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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