Irish Root Vegetable Soup

Name: Irish Root Vegetable Soup Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 30
Ingredients: 1 tbsp butter; 2 tbsp olive oil; 1 quart fat free half and half; 3 Leeks white parts washed and chopped; 1 large onion diced; 6 garlic cloves crushed; 1 sack of yellow Potatoes washed and cubed; 5 parsnips washed and cubed; 1 bag of baby carrots washed; 1 cup chopped celery; 4 boxes vegetable broth (24 cups); 1 bunch parsley washed and chopped for garnish; S&P to taste

Minutes to Prepare: 20
Minutes to Cook: 120

Number of Servings: 30

Ingredients

1 tbsp butter2 tbsp olive oil1 quart fat free half and half3 Leeks, white parts washed and chopped1 large onion diced6 garlic cloves crushed1 sack of yellow Potatoes, washed and cubed5 parsnips, washed and cubed1 bag of baby carrots, washed 1 cup chopped celery4 boxes vegetable broth (24 cups)1 bunch parsley washed and chopped for garnishS&P to taste

Directions

The original recipe called for 4 sticks of butter but I only had a tbsp left and wanted to cut back anyway, so I added a little olive oil. Saut� onion, leek and garlic in butter and olive oil. Add celery, add parsnips, add potatoes and carrot. Stir it all together to coat the vegetables with butter. Add the vegetable broth and bring up the heat. Being to a boil, then turn the heat all the way down to a low simmer. Cook until veggies are soft. Puree with a stick blender. Add cream and parsley. Taste test for salt n pepper. Enjoy!

Serving Size: 30 1-cup servings

Number of Servings: 30

Recipe submitted by SparkPeople user AMYNYNJ.

Servings Per Recipe: 30

Nutritional Info Amount Per Serving

Calories: 169.4
Total Fat: 1.6 g
Cholesterol: 1.0 mg
Sodium: 697.9 mg
Total Carbs: 35.9 g
Dietary Fiber: 4.6 g
Protein: 3.8 g

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