CARROT AND PARSNIP SOUP
Make and share this Carrot and Parsnip Soup recipe from Food.com.
Provided by katew
Categories Low Protein
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion,ginger,garlic and cumin in oil for 3 minutes.
- Add carrots and parsnips and cook for 3 minutes.
- Reduce heat and stir in stock.
- Cover and simmer for 30 minutes until vegies are soft.
- Blend soup till smooth - take care if it is hot.
- Season to taste.
- serve topped with sour cream and coriander.
CROCK POT CARROT AND PARSNIP SOUP
Make and share this Crock Pot Carrot and Parsnip Soup recipe from Food.com.
Provided by Joany
Categories Vegetable
Time 8h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Peel carrots and parsnips and cut up coarsely.
- Chop onion and place in bowl with butter and garlic; microwave on high for 5 minutes and set aside.
- In crock pot place parsnips, carrots, broth or water, the onion mixture and cover and cook high 6 to 8 hours or until vegetables tender.
- Puree with hand blender or remove and puree in batches.
- Season to taste. Stir in desired amount of cream to color and flavor soup.
- Serve hot. Garnish with chopped fresh parsley.
Nutrition Facts : Calories 65.1, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 72.8, Carbohydrate 7.3, Fiber 1.8, Sugar 3.4, Protein 0.8
POTATO, PARSNIP, AND CABBAGE SOUP
This is a delicious, flavorful soup with seasonal ingredients for early spring. Serve with lightly buttered whole-grain bread. Add tofu or chicken for additional protein if you wish.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h35m
Yield 20
Number Of Ingredients 10
Steps:
- Combine the potatoes, parsnips, and vegetable bouillon base in a large pot with enough water to just cover the vegetables; season with the sea salt and black pepper. Bring the water to a boil over medium-high heat, and cook until the potatoes and parsnips are tender, 15 to 20 minutes.
- Pour the mixture into a blender, filling the pitcher no more than halfway. Hold the lid of the blender closed with a folded towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Process in batches until all vegetables are pureed.
- Return blended vegetables to the pot, and place over medium heat. Stir the applesauce, balsamic vinegar, garlic paste, and truffle oil into the soup; bring to a simmer, and reduce heat. Simmer until the flavors combine, about 50 minutes. Add the cabbage to the soup, and cook until the cabbage softens, about 10 minutes.
Nutrition Facts : Calories 52.7 calories, Carbohydrate 11.9 g, Fat 0.4 g, Fiber 2.8 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 34.6 mg, Sugar 4.3 g
SLOW COOKER PARSNIP AND APPLE SOUP
Here's a light, lovely soup ideal for a first course at your next special dinner. You'll love the harmony of fall flavors. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, until parsnips are tender, 3 hours. If desired, top with additional minced rosemary and cracked pepper.
Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CROCK POT CARROT SOUP WITH HONEY AND NUTMEG
Make and share this Crock Pot Carrot Soup With Honey and Nutmeg recipe from Food.com.
Provided by Jxenja
Categories Vegetable
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium heat. Add the onions and cook until softened, 6 to 8 minutes, stirring often to cook evenly.
- Put the potatoes, carrots, garlic, and herbs in the slow cooker; add the onions and oil, scraping them out of the pan. Add enough of the water or broth to cover everything. Cover and cook on HIGH for 1 hour.
- Turn the cooker to LOW and cook until the vegetables are soft, 5 to 7 hours. Puree in batches in a food processor or right in the slow cooker with a handheld immersion blender; the soup will be nice and thick. Stir in the honey and grate the nutmeg right over the crock. Season with salt and pepper. Keep warm on LOW without letting it come to a boil until serving. Ladle the hot soup into bowls and enjoy.
Nutrition Facts : Calories 229.1, Fat 7.3, SaturatedFat 1.1, Sodium 128.2, Carbohydrate 39.6, Fiber 7.4, Sugar 14.3, Protein 3.8
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