Parsnip and carrot soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 117.8
- Total Fat: 4.2 g
- Cholesterol: 10.4 mg
- Sodium: 510.6 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 4.2 g
- Protein: 1.7 g
View full nutritional breakdown of Parsnip and carrot soup calories by ingredient
Introduction
A yummy, winter soup. Thick and hearty! A yummy, winter soup. Thick and hearty!Number of Servings: 6
Ingredients
-
Parsnips, 3 med size (peeled and sliced)
Carrots, 2 med size (finely sliced)
Celery, 3 med/small stalks (sliced)
Onion, 1 med/small (chopped)
Garlic, 1-3 cloves (minced)
Butter, unsalted, 2 tbsp
Vegetable broth, 3 cup
Ginger or ginger root, 1 tsp
Nutmeg, salt and pepper to tast
Directions
Heat 2 tbsp butter in a medium-large size pot (heavy bottom preferred) and add chopped onion, celery, carrot, ginger and, garlic. Heat until onions are translucent.
Add parsnips and broth and bring to a boil.
Reduce to a simmer and cook for 15 minutes or until all veggies are tender.
Turn off the heat and move to a blender. I think this is easiest with a small measuring cup with a little pouring spout. Blend to puree. BE VERY CAREFUL - soup is hot and the steam will make it go everywhere! Use short bursts on the blender.
Return to pot. Add nutmeg, salt and pepper to taste and if you want your soup thinner add broth or water to preferred consistency.
Number of Servings: 6
Recipe submitted by SparkPeople user TRYTRYAGAIN10.
Add parsnips and broth and bring to a boil.
Reduce to a simmer and cook for 15 minutes or until all veggies are tender.
Turn off the heat and move to a blender. I think this is easiest with a small measuring cup with a little pouring spout. Blend to puree. BE VERY CAREFUL - soup is hot and the steam will make it go everywhere! Use short bursts on the blender.
Return to pot. Add nutmeg, salt and pepper to taste and if you want your soup thinner add broth or water to preferred consistency.
Number of Servings: 6
Recipe submitted by SparkPeople user TRYTRYAGAIN10.