Roasted Cauliflower and Parsnip Soup
- Number of Servings: 8
Ingredients
1 head of cauliflower1 large parsnip1 large onion3 tbsp olive oil32 ounces of vegetable broth4 cups of turkey stockSprinkle of thymeSprinkle of tarragonSprinkle of oregano1 tsp salt
Mix the vegetables with oil and place on a pan. Roast in oven set to 350 degrees C till browned, approximately 45 minutes.
Add the veggies to the hot broth along with the herbs. Bring to a boil and then decrease heat to a simmer till the vegetables are tender. Finally puree the soup in a blender till desired consistency. We like it silky and smooth.
Serving Size: Approximately 8 1.5 to 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LMDIENER.
Add the veggies to the hot broth along with the herbs. Bring to a boil and then decrease heat to a simmer till the vegetables are tender. Finally puree the soup in a blender till desired consistency. We like it silky and smooth.
Serving Size: Approximately 8 1.5 to 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LMDIENER.
Nutritional Info Amount Per Serving
- Calories: 101.5
- Total Fat: 5.6 g
- Cholesterol: 2.5 mg
- Sodium: 983.6 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 3.5 g
- Protein: 3.0 g
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