Sweet potato and parsnip soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 168.1
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 279.2 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 5.1 g
  • Protein: 2.8 g

View full nutritional breakdown of Sweet potato and parsnip soup calories by ingredient
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Submitted by: EMMAPALE


A warm filling veggie soup with lots of fiber A warm filling veggie soup with lots of fiber
Number of Servings: 6


    1 TBS olive oil
    1 large leek
    2 celery stalks
    4 cups diced sweet potatoes
    1.5 cups diced parsnips
    3.25 cups of vegetable stock (or chicken, or water, or beer)


Heat oil in a large sauce pan.
Add vegetables, and cook slowly for about 5 minutes, stirring to prevent them from browning or sticking to the pan.
Stir in the broth and bring to a boil.
Lower heat and simmer for about 25 minutes, or until veggies are tender, stirring occasionally.
season with salt & pepper to taste
Remove from heat & allow soup to cool slightly
Puree the soup (in a blender or food processor) until smooth

Number of Servings: 6

Recipe submitted by SparkPeople user EMMAPALE.


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