Vegan Carrot Parsnip Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 143.6
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 677.5 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 5.9 g
- Protein: 3.2 g
View full nutritional breakdown of Vegan Carrot Parsnip Soup calories by ingredient
Introduction
I found a basic carrot soup recipe on foodnetwork.com and then tweaked it a bit. The original recipe called for half n half and bacon. I scratched both these ingredients, subbing a couple of extras to make a healthier, vegan friendly soup. Enjoy :) I found a basic carrot soup recipe on foodnetwork.com and then tweaked it a bit. The original recipe called for half n half and bacon. I scratched both these ingredients, subbing a couple of extras to make a healthier, vegan friendly soup. Enjoy :)Number of Servings: 12
Ingredients
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*Extra Virgin Olive Oil, 1 tbsp
* Garlic, choped - 4 cloves
* Onions, raw, 2 cup, chopped
* Trader Joes Organics Peeled Carrots, sliced/chopped - 1lb
* Parsnips, peeled and sliced/chopped - 1 lb
* Trader Joes Organic Vegetable Broth, 8 cups
* Red Potato, peeled - 4 med. size (approx 500 - 550g)
* Parsley, 4 tbsp (3 in soup, 1 for garnish)
*Chives, chopped - 6 tbsp (4 in soup, 2 for garnish)
* Salt and Pepper to taste
Directions
In a large stock pot heat oil. Add garlic and onion and cook until softened, about 5 minutes. Next add the carrots, parsnips, potatoes and veggie stock. Bring to a boil, reduce heat and simmer for 40 minutes.
Remove from heat and puree with a hand blender or place in a blender or food processor - puree until smooth.
Add the parsley and chives (save enough to garnish how ever many bowls you are serving.) When ready to serve, ladle into bowls and garnish with remaining parsley and chives.
This recipe makes enough for at least 8 people... approx. 12 cups... Serving Size is based on a 1 cup portion. I find a cup and a half is more than filling if served solo, however 1 cup is plenty when there are other items such as salad, bread, etc. to accompany the soup.
I tend to freeze what ever is not consumed. This makes a GREAT easy meal when you do not feel like cooking!
CHOPPING TIP - I used the pampered chef food chopper and I feel like it cut my prep time down quite a bit... It took me around 45 min. to prep instead of an hour plus.
Number of Servings: 12
Recipe submitted by SparkPeople user CNK333.
Remove from heat and puree with a hand blender or place in a blender or food processor - puree until smooth.
Add the parsley and chives (save enough to garnish how ever many bowls you are serving.) When ready to serve, ladle into bowls and garnish with remaining parsley and chives.
This recipe makes enough for at least 8 people... approx. 12 cups... Serving Size is based on a 1 cup portion. I find a cup and a half is more than filling if served solo, however 1 cup is plenty when there are other items such as salad, bread, etc. to accompany the soup.
I tend to freeze what ever is not consumed. This makes a GREAT easy meal when you do not feel like cooking!
CHOPPING TIP - I used the pampered chef food chopper and I feel like it cut my prep time down quite a bit... It took me around 45 min. to prep instead of an hour plus.
Number of Servings: 12
Recipe submitted by SparkPeople user CNK333.
Member Ratings For This Recipe
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MMMLEAFYGREENS
I made a big pot of this soup and stored most of it in the freezer. It was tasty on day one, and just as tasty 4 weeks later! I will definitely be making this one again. It doesn't have a ton of flavor, but it's a good basic soup for those who like to experiment and stray from the recipe a bit. - 3/16/10
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CD13094022
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NOTTINGHAMKATE
This looks like a fantastic way to use up the veg I've been getting delivered - lots of parsnips at this time of year and I'm not always sure what to do with them! As been as it makes so much I think I might split the batch and experiment with things like adding curry paste. Thanks for the recipe. - 12/27/12
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CLEO25
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JHUGEN