HEALTHY CARROT-PARSNIP SOUP
Eleanor Chilson of Plantation, Florida enjoys her memories of this tasty soup almost as much as making it. "My mom made it for us on chilly autumn or winter nights," she recalls. Tip: For added richness, use up the half-and-half cream in recipes that call for milk.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the broth, parsnips, carrots, potato, celery, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. , Using a slotted spoon, remove half of the vegetables to a bowl; cover and keep warm. , Cool remaining vegetables for 5 minutes. Transfer to a blender; cover and process for 30 seconds. Add cream; process until blended. Add reserved vegetables; pulse until vegetables are chopped. Return all to the saucepan; heat through. ,
Nutrition Facts : Calories 198 calories, Fat 6g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 478mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein.
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umair umairqurashi
[email protected]This soup is so good! I've already made it twice.
Syed shahid Hussain
[email protected]I added a bit of extra ginger to this soup and it was delicious!
Caleb S
[email protected]This soup is a great way to use up leftover carrots and parsnips.
MOHAMMAD AL ALI
[email protected]I love this soup! It's so healthy and flavorful.
Londeka Rouxy
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the carrots and parsnips give it a delicious sweetness.
patrick gakuya
[email protected]I've made this soup several times and it's always a hit. It's so easy to make and it's always delicious.
Qari Shahid
[email protected]This soup was delicious! I made it for my family and everyone loved it. The carrots and parsnips were perfectly cooked and the soup was very flavorful. I will definitely be making this again.