Parsnip Vegetable Soup w/ Goat cheese

Parsnip Vegetable Soup w/ Goat cheese
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 168.3
  • Total Fat: 7.7 g
  • Cholesterol: 11.9 mg
  • Sodium: 713.4 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 4.4 g
  • Protein: 7.4 g

View full nutritional breakdown of Parsnip Vegetable Soup w/ Goat cheese calories by ingredient
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Introduction

Blended soup with parsnips, and other vegetables. Just a hint to thyme and curry, then made creamy with goat cheese. Blended soup with parsnips, and other vegetables. Just a hint to thyme and curry, then made creamy with goat cheese.
Number of Servings: 6

Ingredients

    2 t Olive Oil
    2-3 Parsnips
    1 lg Onion
    1-2 cloves Garlic
    1 med Zucchini
    1/2 c Red Pepper
    I c Cauliflower
    1 c Broccoli
    4 c Beef Broth (or bouillon)
    1/2 c 1% milk
    5-6 oz goat cheese, soft
    1 t Thyme
    1 t Curry
    Sea Salt to taste
    Black Pepper to taste

Directions

Roughly chop all vegetables. Saute the onions and garlic in the oil until clear and soft. Add the rest of the vegetables and the broth. Simmer until all vegetables are soft. Pour into blender to puree, or use an immersion blender. Next add milk and spices, and simmer for 5-10 minutes on low heat. Pour into bowls and garnish with goat cheese. Once melted, the cheese can be stirred in to make soup creamy.

Serving Size: Makes 6 large bowls of soup

Number of Servings: 6

Recipe submitted by SparkPeople user L-JO888.

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