Photo: Cala
Carrot and Parsnip Soup
9 ingredients
10 min + 20 min
4
openrecipes
This creamy, gluten-free, low carb and high in fiber Carrot and Parsnip Soup is a delicious dinner or lunch option meal during this cold weather.
Estimated Nutrition (whole recipe, rough)
261
Calories
4g
Protein
14g
Fat
33g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1 cup Onions, Chopped
- ½ cups Celery, Chopped
- 2 cups Carrot, Chopped
- 2 cups Parsnip, Chopped
- 4 cups Veggie Broth
- 2 teaspoons Paprika
- 1 teaspoon Garlic Powder
- ½ teaspoons Chili Powder
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes