Turnip, Parsnip and Lentil Winter Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 69.6
  • Total Fat: 2.7 g
  • Cholesterol: 1.5 mg
  • Sodium: 578.2 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.2 g

View full nutritional breakdown of Turnip, Parsnip and Lentil Winter Vegetable Soup calories by ingredient
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Introduction

Another Blumberg's Best delicious soup. Another Blumberg's Best delicious soup.
Number of Servings: 12

Ingredients

    3 tbsp Extra Virgin Olive Oil
    1.5 cup Parsnips, sliced
    1 cup Turnips, cubed
    2 medium Onions, diced
    3.5 cup Chicken Broth
    3.5 cup Vegetable Broth
    0.75 cup Lentils, raw
    1 Jalapeno Pepper, sliced into rings with middle and seeds removed
    2 clove Garlic, diced
    0.25 Lemon, fresh squeezed,
    3 stalks Celery, chopped
    0.5 tbsp, crumbled Bay Leaf
    3 stalks celery, chopped
    Salt and Pepper to taste

Tips

To make this vegan substitute vegetable broth for the chicke3n broth. Optional - ad a sprinkle of your favorite chees as a garnish with a few bits of celery.


Directions

Parsnips
Slice the parsnips finely with a vegetable peeler, toss in 1.5 tablespoons of olive oil with a good sprinkle of salt and pepper. Place on a 1/3 of the parsnips on a baking sheet in oven at 300 degrees for 20 minutes. Set the remaining 2/3 of the parsnips aside.
The Rest
Heat 1.5 tablespoons of olive oil in heavy pot on high. After a minute reduce to medium high and add onions band turnips, celery, jalepeno and remaining parsnip and saute for about 10 minutes until the onions become translucent and the other vegetables begin to brown. Add the remaining spices and celery and stir for about a minute. Add the vegetable and chicken broth, season with salt and pepper and serve. Add part of the 1/3 sliced parsnip to the soup bowl you're serving.


Serving Size: Makes 12 one cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user NEILBLUMBERG.

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