Dilled Carrot, Cabbage, Parsnip Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 115.2
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 143.5 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 1.8 g

View full nutritional breakdown of Dilled Carrot, Cabbage, Parsnip Soup calories by ingredient


Introduction

Made with fresh dill growing on the counter & homemade chicken broth. Created recipe from what I had on hand & after looking at similar spark recipes. Recipe calculated using Campbell's which has more sodium. Plan ahead. Cook. Cool before blenderized. Then, reheat. Made with fresh dill growing on the counter & homemade chicken broth. Created recipe from what I had on hand & after looking at similar spark recipes. Recipe calculated using Campbell's which has more sodium. Plan ahead. Cook. Cool before blenderized. Then, reheat.
Number of Servings: 4

Ingredients

    Canola Oil, 2 tbsp
    Carrots, raw, 2 cup, chopped
    Cabbage, fresh, 1 cup, chopped
    Parsnips, 0.666 parsnip (9" long)
    Mrs. Dash (R) Original Blend, 0.25 tsp
    1 Bay Leaf whole - remove before adding to blender.
    Campbell's 25% less salt fat free chicken broth, 0.66 cup & add water to make 2 cups of liquid.


    Add after blenderizd the above:
    Dill weed, fresh, 5 sprigs

Directions

Preheat at medium: dutch oven on stove top while prepping veggies.
Add chopped veggies and stir in the oil. Cook a couple minutes to soften, not to brown.
Add 2 cups of low fat chicken broth [I use homemade so it is low sodium and cooked with herbs]
Bring to simmer for about 30-40" until veggies are fork tender.
Cool - in refrigerator or in blender container. Do not blend until cool.
Blend until smooth.
Add sprigs of dill with reheating. [remove stems]

Number of Servings: 4

Recipe submitted by SparkPeople user 60SIXTY.