Parsnip Vegetable Soup Recipe
Recipe By All Recipes
A wonderful vegetarian winter soup with parsnips, carrot, leek, and onion. It also freezes well if you want to make a double batch.
4.7
21 Rating -
Rate
Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Parsnip Vegetable Soup Recipe
- 1/2 tablespoon Salted butter
- 1/4 Medium carrot, thinly sliced
- 1/4 Medium leek, thinly sliced
- 1/4 Small onion, finely chopped
- 1/4 teaspoon Grated fresh ginger, or more to taste
- 0.06 teaspoon Dried Thyme
- 1/4 Clove garlic, minced
- 3/4 Medium parsnips, peeled and thinly sliced
- 3/4 cup Vegetable broth, or more to taste
- As required Salt and freshly ground black pepper
- 1/4 pinch Ground nutmeg, or to taste
Nutrition
value
value
267
calories per serving
5 g Fat27 g Protein25 g Carbs9 g FiberOther
Current Totals
- Fat5g
- Protein27g
- Carbs25g
- Fiber9g
MacroNutrients
- Carbs25g
- Protein27g
- Fiber9g
Fats
- Fat5g
Vitamins & Minerals
- Calcium87mg
- Iron2mg
- Vitamin A800mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B9120mcg
- Vitamin B120mcg
- Vitamin C34mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium90mg
- Manganese< 1mg
- Phosphorus260mg
- Selenium25mcg
- Zinc2mg
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
Recipe By All Recipes