Carrot Parsnip Soup Recipe

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Ingredients:

Serving

2 tbsp olive oil
2 1/2 cups yellow onion, chopped
3 cups parsnip, coarsely chopped (about 1 lb)
3 cups water
2 1/2 cups carrot, coarsely chopped (about 1 lb)
two (14 oz) cans fat-free, less-sodium chicken broth or vegetable broth
1/4 tsp salt
1/4 tsp freshly ground black pepper

Directions:

Heat olive oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot, and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.
Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	177.02 Kcal (741 kJ)
Calories from fat	77.91 Kcal
		% Daily Value*
Total Fat	8.66g	13%
Sodium	163.35mg	7%
Potassium	574.81mg	12%
Total Carbs	24.12g	8%
Sugars	7.56g	30%
Dietary Fiber	6.8g	27%
Protein	1.88g	4%
Vitamin C	18.1mg	30%
Vitamin A	0.8mg	25%
Iron	0.8mg	4%
Calcium	71.7mg	7%

Amount Per 100 g
Calories	56.93 Kcal (238 kJ)
Calories from fat	25.06 Kcal
		% Daily Value*
Total Fat	2.78g	13%
Sodium	52.53mg	7%
Potassium	184.87mg	12%
Total Carbs	7.76g	8%
Sugars	2.43g	30%
Dietary Fiber	2.19g	27%
Protein	0.61g	4%
Vitamin C	5.8mg	30%
Vitamin A	0.2mg	25%
Iron	0.2mg	4%
Calcium	23.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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