Chestnut, Parsnip And Orange Soup

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Nutrition per serving    (USDA % daily values)
CAL
280
FAT
27%
CHOL
1%
SOD
69%

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Ingredients for 4 servings

3 small/medium parsnips, peeled

200 g pack roasted, ready-to-eat chestnuts

1 carrot, peeled and finely chopped

4 shallots, peeled and finely chopped

2 Tbsp olive oil

1 litre vegetable stock

4 Tbsp juice from a freshly squeezed orange

Freshly ground black pepper

Four tablespoons of thick, plain yogurt

Zest of half an orange

Freshly grated nutmeg

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