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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 101.5
  • Total Fat: 5.6 g
  • Cholesterol: 2.5 mg
  • Sodium: 983.6 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.0 g

View full nutritional breakdown of Roasted Cauliflower and Parsnip Soup calories by ingredient
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Roasted Cauliflower and Parsnip Soup

Submitted by: LMDIENER

Introduction

Very delicious and surprisingly filling soup! Very delicious and surprisingly filling soup!
Number of Servings: 8

Ingredients

    1 head of cauliflower
    1 large parsnip
    1 large onion
    3 tbsp olive oil
    32 ounces of vegetable broth
    4 cups of turkey stock
    Sprinkle of thyme
    Sprinkle of tarragon
    Sprinkle of oregano
    1 tsp salt

Tips

You can substitute the parsnip for other root vegetables if desired, potato, carrot, sweet potato, depending on your taste.


Directions

Mix the vegetables with oil and place on a pan. Roast in oven set to 350 degrees C till browned, approximately 45 minutes.

Add the veggies to the hot broth along with the herbs. Bring to a boil and then decrease heat to a simmer till the vegetables are tender. Finally puree the soup in a blender till desired consistency. We like it silky and smooth.

Serving Size: Approximately 8 1.5 to 2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LMDIENER.






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