Carrot Parsnip Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp. olive oil1 large onion2 large parsnips3 large carrots1 sweet potato (optional)3 cups vegetable stock1 cup water (or vegetable stock)1 4 oz. container plain, low fat yogurt
1.Chop the onion and sweat it in the olive oil, covered, for 10 miniutes.
2. Add the carrots and parsnips (sweet potato optional) cubed, and the stock, cover and simmer for 30 minutes.
3. Allow to cool for 15 minutes, then blend in a blender or food processor.
4. Garnish with 1-2 tbsp of yogurt and some parsley.
Makes approximately four 2 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MEGGIE123.
2. Add the carrots and parsnips (sweet potato optional) cubed, and the stock, cover and simmer for 30 minutes.
3. Allow to cool for 15 minutes, then blend in a blender or food processor.
4. Garnish with 1-2 tbsp of yogurt and some parsley.
Makes approximately four 2 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MEGGIE123.
Nutritional Info Amount Per Serving
- Calories: 169.9
- Total Fat: 4.7 g
- Cholesterol: 3.4 mg
- Sodium: 792.1 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 5.1 g
- Protein: 5.0 g
Member Reviews
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GEOGIRL
I made this last night and enjoyed it. I didn't have a sweet potato but I would like to try it with it next time, you could really add any type of spice to this you want to change the flavor which is nice. I also didn't use the yogurt since I am dairy free but it was still good. Will make again. - 12/1/08