SoupsFebruary 17, 2014
Calories
114
Sodium
145mg
6% DV
Fat
0.66g
1% DV
Protein
2g
4% DV
Carbs
26g
9% DV
Fiber
7g
30% DV
Homemade Carrot & Parsnip Soup
34
Homemade Carrot & Parsnip Soup Healthy Tasty Lunch #healthy #tasty #lunch #homemade #carrot #parsnip #soup
6
2tbsp Extra Virgin Olive Oil
1 Large Onion (chopped)
6 Carrots (chopped)
3 Parsnips (chopped)
600ml Vegetable Stock
Salt & pepper to season
Coriander to garnish
1 Large Onion (chopped)
6 Carrots (chopped)
3 Parsnips (chopped)
600ml Vegetable Stock
Salt & pepper to season
Coriander to garnish
1. Heat the extra virgin oil in a large saucepan over a low heat.
2. Chop the Onion, put into the saucepan & cook for 3 minutes until nearly soft.
3. Chop the carrots & parsnip & put into the saucepan.
4. Cover the saucepan until the vegetables have softened slightly.
5. Stir in the vegetable stock and bring to the boil.
6. Reduce the heat, cover the saucepan & let it simmer for 30 minutes until the vegetables are tender.
7. Transfer the soup to a blender/food processor to blend until smooth.
8. Return soup to saucepan & season with salt & pepper.
9. Ladle the soup into a soup bowl & garnish with some coriander.
Nutritions
Calories
114
Sodium
145mg
6% DV
Fat
0.66g
1% DV
Protein
2g
4% DV
Carbs
26g
9% DV
Fiber
7g
30% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat0.19g0%
Polysaturated Fat0.28g1%
Monosaturated Fat0.19g1%
Cholesterol2mg0%
Sodium145mg6%
Potassium698mg19%
Protein2g4%
% DAILY VALUE*
Total Carbohydrate
Fiber7g30%
Sugar10g20%
Vitamin A21389IU427%
Vitamin B60.37mg18%
Vitamin C21mg35%
Calcium72mg7%
Iron0.93mg5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.