JEWISH VEGETARIAN SOUP WITH PARSNIPS
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 217.1
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 228.9 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 9.3 g
- Protein: 5.7 g
View full nutritional breakdown of JEWISH VEGETARIAN SOUP WITH PARSNIPS calories by ingredient
Introduction
If you are looking for soup that has the wholesome goodness healing power of "Chicken Soup" that spares the bird, this soup is packed with flavor. The parsnips are the secret.Parsnips are in season fall and winter, and are found along with the carrots, celery, garlic, onions and leek for your recipe except the olive oil and pasta or rice - at guess where? Your local Organic farmer's market vendor. When our farmer no longer has celery, he then has celeriac root in mid winter, so the soup is made with celeriac. Feel free to improvise with what ever vegetabes are available, it's all good.
The parsley is still in our garden (it's early November now) so there is something fom our own garden here. If you are looking for soup that has the wholesome goodness healing power of "Chicken Soup" that spares the bird, this soup is packed with flavor. The parsnips are the secret.
Parsnips are in season fall and winter, and are found along with the carrots, celery, garlic, onions and leek for your recipe except the olive oil and pasta or rice - at guess where? Your local Organic farmer's market vendor. When our farmer no longer has celery, he then has celeriac root in mid winter, so the soup is made with celeriac. Feel free to improvise with what ever vegetabes are available, it's all good.
The parsley is still in our garden (it's early November now) so there is something fom our own garden here.
Number of Servings: 8
Ingredients
-
4 large Parsnips, trimmed, cleaned, sliced into coins
4 large Carrots, trimmed , cleaned, sliced into coins
3 stalks of Celery, trimmed, cleaned and cut into bite slices
1 large Onion, peeled, diced
1 large Leek, sliced down middle, chopped, wash well
3 cloves Garlic, minced
1 Tablespoon Oilive Oil
1 cup Fresh Parsley, washed and chopped
1 cup Fresh Dill, washed and chopped
10 cups of Low Sodium Vegetable Broth
1 teaspoon Black Ground Pepper
8 ounces Bow Tie Tri-Color Organic Pasta (use 1 oounces for each 2 cup serving of Soup)
Directions
Makes eight, 2 cup servings
In a big pot with a lid, over medium heat, warm the Olive Oil. Add the garlic, stir one minute. Add the Parsnips, Carrots, Onion, Celery, Leek, stiring as you add each item. Stir well to coat, and cover for 5 minutes. Add the 10 cups of Low Sodium Vegetable Broth, Black Pepper, Parsley and Dill. Stir, and cover. Bring to a boil, then reduce to a simmer for 20 minutes.
For each serving of soup, ladle the portion you want to use for your meal into a smaller cooking pot, leaving about 3 inches from the top of the pot unfilled. Add just one ounce of pasta for each serving. Bring to a boil, then reduce soup and cook until pasta is soft, about 12 to 15 minutes.
ENJOY!
Leftover soup that has no pasta noodles, may be frozen in a container, or kept in the refridgerator up to one week before reheating.
Number of Servings: 8
Recipe submitted by SparkPeople user FRENCHYLOEB.
In a big pot with a lid, over medium heat, warm the Olive Oil. Add the garlic, stir one minute. Add the Parsnips, Carrots, Onion, Celery, Leek, stiring as you add each item. Stir well to coat, and cover for 5 minutes. Add the 10 cups of Low Sodium Vegetable Broth, Black Pepper, Parsley and Dill. Stir, and cover. Bring to a boil, then reduce to a simmer for 20 minutes.
For each serving of soup, ladle the portion you want to use for your meal into a smaller cooking pot, leaving about 3 inches from the top of the pot unfilled. Add just one ounce of pasta for each serving. Bring to a boil, then reduce soup and cook until pasta is soft, about 12 to 15 minutes.
ENJOY!
Leftover soup that has no pasta noodles, may be frozen in a container, or kept in the refridgerator up to one week before reheating.
Number of Servings: 8
Recipe submitted by SparkPeople user FRENCHYLOEB.
