Carrot-Parsnip Soup with Parsnip Chips Recipe

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Carrot-Parsnip Soup with Parsnip Chips
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Ingredients:

Directions:

  1. Heat 1 teaspoon 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.
  2. 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.
  3. Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 181.71 Kcal (761 kJ)
Calories from fat 77.96 Kcal
% Daily Value*
Total Fat 8.66g 13%
Sodium 182.17mg 8%
Potassium 596.42mg 13%
Total Carbs 24.33g 8%
Sugars 7.76g 31%
Dietary Fiber 6.81g 27%
Protein 2.84g 6%
Vitamin C 18.5mg 31%
Vitamin A 0.8mg 25%
Iron 1mg 5%
Calcium 79.1mg 8%
Amount Per 100 g
Calories 56.63 Kcal (237 kJ)
Calories from fat 24.3 Kcal
% Daily Value*
Total Fat 2.7g 13%
Sodium 56.77mg 8%
Potassium 185.87mg 13%
Total Carbs 7.58g 8%
Sugars 2.42g 31%
Dietary Fiber 2.12g 27%
Protein 0.89g 6%
Vitamin C 5.8mg 31%
Vitamin A 0.2mg 25%
Iron 0.3mg 5%
Calcium 24.6mg 8%

* 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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Recipe Tags

Weightwatchers Points

  • 3.6
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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