JEWISH VEGETARIAN SOUP WITH PARSNIPS
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 large Parsnips, trimmed, cleaned, sliced into coins4 large Carrots, trimmed , cleaned, sliced into coins3 stalks of Celery, trimmed, cleaned and cut into bite slices1 large Onion, peeled, diced1 large Leek, sliced down middle, chopped, wash well3 cloves Garlic, minced1 Tablespoon Oilive Oil1 cup Fresh Parsley, washed and chopped1 cup Fresh Dill, washed and chopped10 cups of Low Sodium Vegetable Broth1 teaspoon Black Ground Pepper8 ounces Bow Tie Tri-Color Organic Pasta (use 1 oounces for each 2 cup serving of Soup)
Makes eight, 2 cup servings
In a big pot with a lid, over medium heat, warm the Olive Oil. Add the garlic, stir one minute. Add the Parsnips, Carrots, Onion, Celery, Leek, stiring as you add each item. Stir well to coat, and cover for 5 minutes. Add the 10 cups of Low Sodium Vegetable Broth, Black Pepper, Parsley and Dill. Stir, and cover. Bring to a boil, then reduce to a simmer for 20 minutes.
For each serving of soup, ladle the portion you want to use for your meal into a smaller cooking pot, leaving about 3 inches from the top of the pot unfilled. Add just one ounce of pasta for each serving. Bring to a boil, then reduce soup and cook until pasta is soft, about 12 to 15 minutes.
ENJOY!
Leftover soup that has no pasta noodles, may be frozen in a container, or kept in the refridgerator up to one week before reheating.
Number of Servings: 8
Recipe submitted by SparkPeople user FRENCHYLOEB.
In a big pot with a lid, over medium heat, warm the Olive Oil. Add the garlic, stir one minute. Add the Parsnips, Carrots, Onion, Celery, Leek, stiring as you add each item. Stir well to coat, and cover for 5 minutes. Add the 10 cups of Low Sodium Vegetable Broth, Black Pepper, Parsley and Dill. Stir, and cover. Bring to a boil, then reduce to a simmer for 20 minutes.
For each serving of soup, ladle the portion you want to use for your meal into a smaller cooking pot, leaving about 3 inches from the top of the pot unfilled. Add just one ounce of pasta for each serving. Bring to a boil, then reduce soup and cook until pasta is soft, about 12 to 15 minutes.
ENJOY!
Leftover soup that has no pasta noodles, may be frozen in a container, or kept in the refridgerator up to one week before reheating.
Number of Servings: 8
Recipe submitted by SparkPeople user FRENCHYLOEB.
Nutritional Info Amount Per Serving
- Calories: 217.1
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 228.9 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 9.3 g
- Protein: 5.7 g
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