beetroot and carrot soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 65.1
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 34.2 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 2.1 g

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

Number of Servings: 8


    4 small beetroot
    1 medium parsnip
    3 medium carrots
    1 medium onion
    1 bulb fennel
    bunch fresh asparagus
    30g veg bouillion(veg stock)


Chop all ingredients and add enough water to cover, then bring to boil and simmer for 20 minutes/ until cooked.
Blend before serving

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user DANCER2303.