Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 173.1
Total Fat 3.3 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.5 g
Cholesterol 7.2 mg
Sodium 378.0 mg
Potassium 706.3 mg
Total Carbohydrate 29.0 g
Dietary Fiber 4.4 g
Sugars 10.1 g
Protein 7.9 g
Vitamin A 83.0 %
Vitamin B-12 0.0 %
Vitamin B-6 16.4 %
Vitamin C 28.3 %
Vitamin D 0.0 %
Vitamin E 5.8 %
Calcium 6.9 %
Copper 14.4 %
Folate 21.0 %
Iron 10.2 %
Magnesium 11.2 %
Manganese 21.7 %
Niacin 24.1 %
Pantothenic Acid 5.9 %
Phosphorus 14.2 %
Riboflavin 16.3 %
Selenium 9.9 %
Thiamin 12.5 %
Zinc 4.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Carrot, Parsnip & Leek Soup

View the full Carrot, Parsnip & Leek Soup Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Carrot, Parsnip & Leek Soup

86 calories of Chicken stock, home-prepared, (1 cup)

57 calories of Parsnips, (0.50 parsnip (9" long))

14 calories of Leeks, (0.25 leek)

13 calories of Carrots, raw, (0.50 medium)

2 calories of Scallions, raw, (0.50 medium (4-1/8" long))

1 calories of Bay Leaf, (0.25 tbsp, crumbled)

Nutrition & Calorie Comments  

Loved it! Much more flavorful than expected. I do recommend adding a little bit of salt, freshly ground pepper, and garlic powder during cooking.
I used 2 large carrots, 3 very small parsnips, 1 good-sized leek. I used low-salt veg bouillon and omitted the green onions. I divided it into 6 servings. I carefully weighed the ingredients and found the nutrient data as listed to be correct. It did not spike my BG at all. And it was VERY GOOD!
As a diabetic, I cannot eat this soup because of the high sugar content of parsnips and carrots. I'll stick with cabbage and other greens in my soups.
I have made notes of what everyone else added. Sounds better and better. Regardless of whatever the calorie count is, it still gets leveled out in your own daily count.
This sounds great going to try it. Buy the low sodium or no salt broth, this cuts it in half. The calories are right carrots and parsnips are high in natural sugar.
The calories are calculated using bomemade chicken broth. Substitute store-bought broth to save 20 - 65 cals per serving. But, using store-bought broth might not result in as flavorful a soup. And using homemade broth can eliminate the need to add salt since since it's probably in the broth.
the calories seem a bit high, I guess it is the homemade broth. If you use herb ox boullion, it's only 40 calories rather than the almost 400 for homemade stock
the soup needs a little more seasoning and is very good
I haven't made this soup yet, but wanted to comment on the questions about the calorie count. Parsnips and carrots have a very high sugar content, so that is likely where the calories are coming from. 173 sounds about right for 1/4 of this recipe.
I have not made this receipe yet, but will do so tonight.
The calorie total of 173 must be for all four servings.
So eat up! It's almost l free eating(calorie wise)
I did a recipe calkultation on it and it comes up right, the two parsnips come up to 277 calories...that doesn't sound right somehow. I also did it broth vs stock, not much diff.
I thought the calorie count looked high, too. Looking at the details of the nutritional info, it says 4 cups chicken stock used, which leads me to believe the 173.1 is for the whole recipe of 4 servings. What does everyone else think?
I'm going to try this but is the calorie count right? Seems high for the ingredients listed.