beetroot and carrot soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 small beetroot1 medium parsnip3 medium carrots1 medium onion1 bulb fennelbunch fresh asparagus30g veg bouillion(veg stock)
Chop all ingredients and add enough water to cover, then bring to boil and simmer for 20 minutes/ until cooked.
Blend before serving
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DANCER2303.
Blend before serving
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DANCER2303.
Nutritional Info Amount Per Serving
- Calories: 65.1
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 34.2 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 3.2 g
- Protein: 2.1 g
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