Creamy sweet potato and parsnip soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Sweet potato, 6 cup, cubes Parsnips, 6 parsnip (9" long) 3 cups organic baby kaleOnions, raw, 1 cup, chopped 1 yellow and 1 orange bell pepper, choppedParsley, dried, 3 tbsp Sage, ground, 1 tbsp Rosemary, dried, 1 tbsp Thyme, ground, 1 tbsp Garlic powder, 2 tbsp *Onion powder, 2 tbsp Ginger, ground, 1 tsp Nutmeg, ground, 1 tspSalt, 2 tbsp Water, tap, 96 fl oz Milk, 2%, 2 cup
Chop everything you need to chop. Add it to the crockpot, and cover with water. Add seasonings. Stir. Let simmer on High Heat until soft. Add milk when everything is soft, use immersion blender and make it into a smooth and creamy soup. Serve.
Serving Size: Makes about ten 2 cup servings
Serving Size: Makes about ten 2 cup servings
Nutritional Info Amount Per Serving
- Calories: 108.7
- Total Fat: 0.9 g
- Cholesterol: 2.0 mg
- Sodium: 729.9 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 3.9 g
- Protein: 3.0 g
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