Parsnip and carrot soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 262.2
  • Total Fat: 13.6 g
  • Cholesterol: 31.5 mg
  • Sodium: 1,454.9 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 6.0 g
  • Protein: 5.1 g

View full nutritional breakdown of Parsnip and carrot soup calories by ingredient



Number of Servings: 6

Ingredients

    550g Parsnips
    350g Carrots
    40g of butter
    1 medium onion
    2 cloves of garlic
    2 tsp ground cumin
    1 tsp ground coriander
    5 fl oz light cream
    5 cups of chicken/vegetable broth
    Black pepper

Directions

Heat the butter, add sliced onions, carrots, parsnips and crushed garlic. Cook on medium heat for 8 minutes, stirring from time to time. Add spices and cook for 2 minutes. Gradually add chicken broth, cover and cook for 20 min. Puree the soup, add cream and heat without boiling. Serve immediately with fresh chopped parsley and/or croutons.

Number of Servings: 6

Recipe submitted by SparkPeople user SILBANA.