The earthy flavor of parsnips goes especially well with fragrant pears, but carrots or even rutabaga work nicely in this soup as well. Serve it as a first course or as a light main dish with a crusty whole-grain bread.
1 Small yellow or white onion, peeled and cut into eighths
1 tablespoon Canola oil
1 teaspoon Salt, Divided
0.25 teaspoon Freshly ground pepper
1 cup Balsamic vinegar
2.25 cup Reduced sodium chicken broth, or vegetable broth
Nutrition value
216
calories per serving
4 g Fat14 g Protein26 g Carbs7 g FiberOther
Current Totals
4 g Fat
14 g Protein
26 g Carbs
7 g Fiber
MacroNutrients
Carbs
26 g
Protein
14 g
Fiber
7 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
69 mg
Iron
1 mg
Vitamin A
179 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
118 mcg
Vitamin B12
0 mcg
Vitamin C
33 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
71 mg
Manganese
0 mg
Phosphorus
189 mg
Selenium
13 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment