Dilled Carrot, Cabbage, Parsnip Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Canola Oil, 2 tbsp Carrots, raw, 2 cup, choppedCabbage, fresh, 1 cup, chopped Parsnips, 0.666 parsnip (9" long) Mrs. Dash (R) Original Blend, 0.25 tsp 1 Bay Leaf whole - remove before adding to blender.Campbell's 25% less salt fat free chicken broth, 0.66 cup & add water to make 2 cups of liquid. Add after blenderizd the above:Dill weed, fresh, 5 sprigs
Preheat at medium: dutch oven on stove top while prepping veggies.
Add chopped veggies and stir in the oil. Cook a couple minutes to soften, not to brown.
Add 2 cups of low fat chicken broth [I use homemade so it is low sodium and cooked with herbs]
Bring to simmer for about 30-40" until veggies are fork tender.
Cool - in refrigerator or in blender container. Do not blend until cool.
Blend until smooth.
Add sprigs of dill with reheating. [remove stems]
Number of Servings: 4
Recipe submitted by SparkPeople user 60SIXTY.
Add chopped veggies and stir in the oil. Cook a couple minutes to soften, not to brown.
Add 2 cups of low fat chicken broth [I use homemade so it is low sodium and cooked with herbs]
Bring to simmer for about 30-40" until veggies are fork tender.
Cool - in refrigerator or in blender container. Do not blend until cool.
Blend until smooth.
Add sprigs of dill with reheating. [remove stems]
Number of Servings: 4
Recipe submitted by SparkPeople user 60SIXTY.
Nutritional Info Amount Per Serving
- Calories: 115.2
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 143.5 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 3.3 g
- Protein: 1.8 g
Member Reviews