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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 345.5
  • Total Fat: 4.7 g
  • Cholesterol: 26.0 mg
  • Sodium: 752.8 mg
  • Total Carbs: 64.8 g
  • Dietary Fiber: 8.4 g
  • Protein: 13.0 g

View full nutritional breakdown of Parsnip and Carrot Soup calories by ingredient
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Parsnip and Carrot Soup

Submitted by: TBING10

Introduction

A great year-round satidfying dish A great year-round satidfying dish
Number of Servings: 4

Ingredients

    1 medium leek, thinly sliced
    4 medium parsnips, peeled and diced
    4 medium carrots, peeled and diced
    4 cups nonfat chicken stock
    1 bay leaf
    1/2 tsp. salt
    1/2 tsp pepper
    1/2 cup small pasta, cooked al dente and drained
    1 Tbs. Italian parsley, chopped (Garnish)
    1 cup lowfat croutons (Garnish)

Directions

In a small skillet, saute the leek until golden. Dreain and place in the slow cooker. Add the remaining ingredients except for the pasta, parsley and crouton. Cover; cook on Low 6 - 9 hours or untill vegetables are tender (or on High for 2 -4 hours). Add the pasts during the last hour of cooking. Sprinkle each individual serving with a garnish ofparsley and croutons. Makes 4 servings; 2 grams fat per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user TBING10.






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