Carrot, Parsnip & Leek Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 173.1
- Total Fat: 3.3 g
- Cholesterol: 7.2 mg
- Sodium: 378.0 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 4.4 g
- Protein: 7.9 g
View full nutritional breakdown of Carrot, Parsnip & Leek Soup calories by ingredient
Introduction
An easy veggie soup and a great snack! An easy veggie soup and a great snack!Number of Servings: 4
Ingredients
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2 carrots, chopped
2 parsnips, chopped
1 leek, chopped (white part only)
4 cups chicken or vegetable stock
1 fresh bay leaf (leave whole!)
2 spring/green onions (scallions)
Directions
Place carrot, leek and parsnips in medium saucepan.
Add stock and bay leaf.
Bring to the boil, reduce heat and allow to simmer for 10 - 15 minutes, or until vegetables are tender.
Remove bay leaf and discard.
Using stab-mixer or food processor, process half soup mix until smooth.
Return to saucepan (if required).
Add spring onions and serve!
Number of Servings: 4
Recipe submitted by SparkPeople user TAZARIA.
Add stock and bay leaf.
Bring to the boil, reduce heat and allow to simmer for 10 - 15 minutes, or until vegetables are tender.
Remove bay leaf and discard.
Using stab-mixer or food processor, process half soup mix until smooth.
Return to saucepan (if required).
Add spring onions and serve!
Number of Servings: 4
Recipe submitted by SparkPeople user TAZARIA.
Member Ratings For This Recipe
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KASEYCOFF
I used 2 large carrots, 3 very small parsnips, 1 good-sized leek. I used low-salt veg bouillon and omitted the green onions. I divided it into 6 servings. I carefully weighed the ingredients and found the nutrient data as listed to be correct. It did not spike my BG at all. And it was VERY GOOD! - 9/27/10
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MARSHA48
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ECHOBLUE1
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OUTOFIDEAS
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CHICAGOKD