Parsnip and carrot soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Parsnips, 3 med size (peeled and sliced)Carrots, 2 med size (finely sliced)Celery, 3 med/small stalks (sliced)Onion, 1 med/small (chopped)Garlic, 1-3 cloves (minced)Butter, unsalted, 2 tbspVegetable broth, 3 cupGinger or ginger root, 1 tspNutmeg, salt and pepper to tast
Heat 2 tbsp butter in a medium-large size pot (heavy bottom preferred) and add chopped onion, celery, carrot, ginger and, garlic. Heat until onions are translucent.
Add parsnips and broth and bring to a boil.
Reduce to a simmer and cook for 15 minutes or until all veggies are tender.
Turn off the heat and move to a blender. I think this is easiest with a small measuring cup with a little pouring spout. Blend to puree. BE VERY CAREFUL - soup is hot and the steam will make it go everywhere! Use short bursts on the blender.
Return to pot. Add nutmeg, salt and pepper to taste and if you want your soup thinner add broth or water to preferred consistency.
Number of Servings: 6
Recipe submitted by SparkPeople user TRYTRYAGAIN10.
Add parsnips and broth and bring to a boil.
Reduce to a simmer and cook for 15 minutes or until all veggies are tender.
Turn off the heat and move to a blender. I think this is easiest with a small measuring cup with a little pouring spout. Blend to puree. BE VERY CAREFUL - soup is hot and the steam will make it go everywhere! Use short bursts on the blender.
Return to pot. Add nutmeg, salt and pepper to taste and if you want your soup thinner add broth or water to preferred consistency.
Number of Servings: 6
Recipe submitted by SparkPeople user TRYTRYAGAIN10.
Nutritional Info Amount Per Serving
- Calories: 117.8
- Total Fat: 4.2 g
- Cholesterol: 10.4 mg
- Sodium: 510.6 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 4.2 g
- Protein: 1.7 g
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