Creamy sweet potato and parsnip soup
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 108.7
- Total Fat: 0.9 g
- Cholesterol: 2.0 mg
- Sodium: 729.9 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 3.9 g
- Protein: 3.0 g
View full nutritional breakdown of Creamy sweet potato and parsnip soup calories by ingredient
Introduction
So...good. You will need an immersion blender or at least a regular blender to make this soup! So...good. You will need an immersion blender or at least a regular blender to make this soup!Number of Servings: 20
Ingredients
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Sweet potato, 6 cup, cubes
Parsnips, 6 parsnip (9" long)
3 cups organic baby kale
Onions, raw, 1 cup, chopped
1 yellow and 1 orange bell pepper, chopped
Parsley, dried, 3 tbsp
Sage, ground, 1 tbsp
Rosemary, dried, 1 tbsp
Thyme, ground, 1 tbsp
Garlic powder, 2 tbsp
*Onion powder, 2 tbsp
Ginger, ground, 1 tsp
Nutmeg, ground, 1 tsp
Salt, 2 tbsp
Water, tap, 96 fl oz
Milk, 2%, 2 cup
Tips
You can top with a fresh sprig of parsley if you want to be fancy.
Directions
Chop everything you need to chop. Add it to the crockpot, and cover with water. Add seasonings. Stir. Let simmer on High Heat until soft. Add milk when everything is soft, use immersion blender and make it into a smooth and creamy soup. Serve.
Serving Size: Makes about ten 2 cup servings
Serving Size: Makes about ten 2 cup servings
Member Ratings For This Recipe
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MAMISHELI53
