Carrot and Parsnip Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Parsnip3 Carrots450 mL Vegetable broth3/4 cup chopped onions1 garlic clove, minced1/2 tbsp salted butter
Saute all ingredients but broth in large sauce pan until onion softens. Add broth and bring to a boil. Reduce heat and simmer until carrot and parsnip is soft but not over cooked, about 15 minutes. Blend soup until smooth. Return to rinsed pot and season with salt and pepper.
Serving Size: makes 4 cup and a half servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JOPPENHU.
Serving Size: makes 4 cup and a half servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JOPPENHU.
Nutritional Info Amount Per Serving
- Calories: 92.9
- Total Fat: 1.7 g
- Cholesterol: 3.8 mg
- Sodium: 1,113.1 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 3.5 g
- Protein: 1.4 g
Member Reviews