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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 138.4
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 287.5 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 2.8 g

View full nutritional breakdown of Vegetable Parsley Soup calories by ingredient
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Vegetable Parsley Soup

Submitted by: CARPENSM
Vegetable Parsley Soup

Introduction

A great vegetable soup that doesn't have a tomato base. Lots of veggies and its vegan too!

This recipe is in the slow cooker but can be made in a pot on the stove too.
A great vegetable soup that doesn't have a tomato base. Lots of veggies and its vegan too!

This recipe is in the slow cooker but can be made in a pot on the stove too.

Number of Servings: 7

Ingredients

    3 medium carrots
    3-4 celery stocks
    2-3 medium turnips (cubed)
    2 medium potatoes (peeled and cubed)

    2 tbsp Extra Virgin Olive Oil
    1 small onion
    2 gloves garlic
    1/2 tsp turmeric

    2 cups vegetable stock + 4-6 cups boiling water

    1/2 tsp cilantro
    1 tsp dill
    1 tsp cumin
    1/2 tsp celery salt
    1/2 tsp fennel seeds
    pinch of salt
    pepper to taste

    1/2 cup finely chopped fresh parsley - if using dried cut this amount in half.
    1 cup basmati rice (washed)

Directions

Chop onion and garlic.
Fry with turmeric in oil.

Chop vegetables and put in slow cooker.
Add sautéed garlic and onions.
Add vegetable stock and boiling water.
Add spices (except parsley if using fresh)

Cook on high for about 4 hours (or until veggies are cooked)
Add parsley and rice and cook until done.

Makes 6 servings.


Number of Servings: 7

Recipe submitted by SparkPeople user CARPENSM.






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Member Ratings For This Recipe

  • This soup is very good! I will be making it again for friends and family. I was skeptical about the spices cumin and turmeric in my soup, but they suited the soup perfectly and did not add a curry flavour. If using barley instead of rice use (1/2 cup). Fennel is a lovely substitute for turnips. - 11/13/14

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