Carrot & Parsnip Soup with Tofu

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 141.4
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,044.0 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 5.8 g
  • Protein: 10.8 g

View full nutritional breakdown of Carrot & Parsnip Soup with Tofu calories by ingredient
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Low cal, tasty soup to use up those root vegetables Low cal, tasty soup to use up those root vegetables
Number of Servings: 6


    2 small onions, chopped
    5 cloves of garlic, minced
    12 cups Fat Free Chicken Broth (could use vegetable broth to make it vegetarian)
    1 block (14 oz) Extra Firm Lite Tofu, cut into bite sized pieces
    2 Parsnips, quartered lengthwise, if large, and sliced
    3 leeks (I use the white and a little of the green part), chopped
    4 carrots, sliced
    2 cups mushrooms, sliced
    salt to taste
    1 tsp allspice


Spray the bottom of a large soup pot with Pam or use a little oil and grill the onion and garlic until the onions are clear. Add the chicken broth, then add in the rest of the ingredients. Let simmer until the carrots and parsnips are soft, about 40 mins.

* This recipe is just a guide. I don't measure my ingredients, so have fun and play with it. Try adding other vegetables to figure out how you like it best.

Number of Servings: 6

Recipe submitted by SparkPeople user JENNIFER_RPI.

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