Roast Carrot & Parsnip Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
5 carrots2/3 parsnips25 grams butterHoney1 lt water/stock
Peel and chop the carrots and parsnips and place on a roasting tray. Peel and chop the garlic and sprinkle over the veg. Melt the butter and pour over the veg along wqith the honey . Using your hands make sure all the veg is covered. PLace in a hot oven and bake for approx 40 ins or until veg in fully cooked. Then place into a large saucepan along with the water/chicken stock ( hot) . Blend together untill smooth.
Serving Size: makes 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user KAREN-S.
Serving Size: makes 4 servings
Number of Servings: 1
Recipe submitted by SparkPeople user KAREN-S.
Nutritional Info Amount Per Serving
- Calories: 363.3
- Total Fat: 21.1 g
- Cholesterol: 53.7 mg
- Sodium: 376.6 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 8.8 g
- Protein: 3.7 g
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