Roasted Parsnip Soup Recipe
Recipe By EatingWell
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.
4.3
15 Rating -
Rate
Non Vegdiet
40minstotal
40m.total
plan
Bookmark
ingredients serves
serves6
Add to Shopping ListIngredients for Roasted Parsnip Soup Recipe
- 2 pound Parsnips, peeled and woody core removed
- 2 Pears, peeled and cut into eighths
- 1 Small yellow or white onion, peeled and cut into eighths
- 1 tablespoon Canola oil
- 1 teaspoon Salt, Divided
- 1/4 teaspoon Freshly ground pepper
- 1 cup Balsamic vinegar
- 2.25 cup Reduced sodium chicken broth, or vegetable broth
Nutrition
value
value
216
calories per serving
4 g Fat14 g Protein26 g Carbs7 g FiberOther
Current Totals
- Fat4g
- Protein14g
- Carbs26g
- Fiber7g
MacroNutrients
- Carbs26g
- Protein14g
- Fiber7g
Fats
- Fat4g
Vitamins & Minerals
- Calcium69mg
- Iron< 1mg
- Vitamin A179mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9118mcg
- Vitamin B120mcg
- Vitamin C33mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium71mg
- Manganese< 1mg
- Phosphorus189mg
- Selenium13mcg
- Zinc< 1mg
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 EatingWell