Vegetable Parsley Soup

Name: Vegetable Parsley Soup Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 7
Ingredients: 3 medium carrots; 3-4 celery stocks; 2-3 medium turnips (cubed); 2 medium potatoes (peeled and cubed); 2 tbsp Extra Virgin Olive Oil; 1 small onion; 2 gloves garlic; 1/2 tsp turmeric; 2 cups vegetable stock + 4-6 cups boiling water; 1/2 tsp cilantro; 1 tsp dill; 1 tsp cumin; 1/2 tsp celery salt; 1/2 tsp fennel seeds; pinch of salt; pepper to taste; 1/2 cup finely chopped fresh parsley - if using dried cut this amount in half.; 1 cup basmati rice (washed)

(1)

Minutes to Prepare: 20
Minutes to Cook: 120

Number of Servings: 7

Ingredients

3 medium carrots3-4 celery stocks2-3 medium turnips (cubed)2 medium potatoes (peeled and cubed)2 tbsp Extra Virgin Olive Oil1 small onion2 gloves garlic1/2 tsp turmeric2 cups vegetable stock + 4-6 cups boiling water1/2 tsp cilantro1 tsp dill1 tsp cumin1/2 tsp celery salt1/2 tsp fennel seedspinch of saltpepper to taste1/2 cup finely chopped fresh parsley - if using dried cut this amount in half.1 cup basmati rice (washed)

Directions

Chop onion and garlic.
Fry with turmeric in oil.

Chop vegetables and put in slow cooker.
Add saut�ed garlic and onions.
Add vegetable stock and boiling water.
Add spices (except parsley if using fresh)

Cook on high for about 4 hours (or until veggies are cooked)
Add parsley and rice and cook until done.

Makes 6 servings.

Number of Servings: 7

Recipe submitted by SparkPeople user CARPENSM.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving

Calories: 138.4
Total Fat: 4.1 g
Cholesterol: 0.0 mg
Sodium: 287.5 mg
Total Carbs: 23.6 g
Dietary Fiber: 3.0 g
Protein: 2.8 g

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Member Reviews

INSPIREDASH
This soup is very good! I will be making it again for friends and family. I was skeptical about the spices cumin and turmeric in my soup, but they suited the soup perfectly and did not add a curry flavour. If using barley instead of rice use (1/2 cup). Fennel is a lovely substitute for turnips. - 11/13/14