Parsnip Soup Recipe

This sweet and velvety parsnip puree works well as a first course for an Autumn dinner party. Each serving has less than 100 calories.

Ingredients

  • 4 parsnips, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 3 large celery sticks, cleaned and chopped
  • 1/4 large red delicious apple, chopped
  • 32 ounces low sodium chicken broth
  • Juice from one lime
  • Black pepper to taste

Directions

  1. Simmer parsnips, carrots, celery and apple in chicken broth until vegetables become tender.
  2. Use a blender or food processor to puree the mixture. Only fill food processor or blender half way, you may have to puree only one cup at a time. When entire mixture is pureed smoothly, add lime juice and black pepper. Serve hot.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
87
% Daily Value*
  • Total Fat
    0
    0%
  • Saturated Fat
    0
    0%
  • Cholesterol
    0
    0%
  • Sodium
    419mg
    17%
  • Total Carbohydrate
    19g
    6%
  • Dietary Fiber
    5g
    20%
  • Sugars
  • Protein
    4g
    8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.