Parsnip Soup with Black Pepper

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 214.6
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 481.3 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 10.4 g
  • Protein: 5.5 g

View full nutritional breakdown of Parsnip Soup with Black Pepper calories by ingredient
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This is a parsnip soup with lots of flavour and some heat from black pepper. This is a parsnip soup with lots of flavour and some heat from black pepper.
Number of Servings: 6


    Parsnips, 6 medium

    Carrots, 3 medium

    Kidney Beans (White or Red), cooked, 3/4 cup

    Onions, 1 large

    Shallots, 1 med/large

    Garlic, 4 cloves

    Celery, 4 medium stalks

    Olive Oil, 1 tbsp

    Vegetable Broth, 4 cup

    Black pepper, ground, to taste. For mild heat I used about a TB for the pot

    Salt to taste


This is an easy one! Chop all vegetable ingredients and add them to pot. Cover with broth. Add some salt and pepper and cook for about 15 minutes. Add the beans at that time, which will then help thicken the soup. Cook another 15 minutes at least, though you may want to cook a bit longer to make sure the vegetables are soft.

Optionally, you can use a stick blender to create a smoother soup when it's done---or leave it chunky.

You can use dried red chilies instead of---or along with---the black pepper, too.

This makes about 6 large soup bowls.

Number of Servings: 6

Recipe submitted by SparkPeople user MYSSK75.

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