Creamy Parsnip And Carrot Soup

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 130.7

Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 691.8 mg
Total Carbs: 30.4 g
Dietary Fiber: 7.1 g
Protein: 3.2 g

View full nutritional breakdown of Creamy Parsnip And Carrot Soup calories by ingredient

Introduction

A guilt-free creamy soup, you can substitute almost any vegetables you wish just insure to keep the potato as that is what gives it the creaminess. The recipe can easily be doubled, plus it freezes well. A guilt-free creamy soup, you can substitute almost any vegetables you wish just insure to keep the potato as that is what gives it the creaminess. The recipe can easily be doubled, plus it freezes well.

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 4

Ingredients

2 carrot Carrots, cooked

1 medium (2-1/4" to 3-1/4" dia.) Potato, raw

1 parsnip (9" long) Parsnips

1 medium (2-1/2" dia) Onions, raw

1 clove Garlic

6 cup vegetable stock (homemade preferably)

1 tsp Pepper, black

1 tsp Salt

1 tsp ground turmeric

Tips

If the soup is too thick for your liking it can be thinned out with a little water or vegetable stock. You may also have to tweak the amount of salt you use because when I make my stock I do not add salt so please feel free to adjust to taste.

Directions

Bring all ingredients to a boil in a large pot. lower temperature to medium low for 20-25 minutes covered until all vegetables are soft, blend in a blender or with immersion blender until smooth.

Serving Size: 2 servings