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Carrot and parsnip soup
This carrot and parsnip soup is delicious and perfect for warming you up on a winters day!
5
from 1 vote
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
10
minutes
minutes
Servings:
6
serves
Calories:
199
kcal
Author:
Kylie
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Ingredients
▢
1
onion
diced
▢
2
parsnips
peeled and cubed
▢
5
carrots
peeled and cubed
▢
1
litre vegetable stock
▢
2
tbsps
greek yoghurt
▢
1
tablespoon
olive oil
Instructions
in the base of a large saucepan sweat the onions in the olive oil with the lid on for 10 minutes.
Add the carrots and parsnips and coat in the oil.
Add the stock to the pan, cover and cook for 30 minutes at a simmer.
Leave to cool for 15 minutes then blitz with a food processor.
Serve with dollops of yoghurt on top.
Nutritional Information
Serving:
1
bowl
|
Calories:
199
kcal
|
Carbohydrates:
23.9
g
|
Protein:
10.4
g
|
Fat:
7.5
g
|
Saturated Fat:
2.7
g
|
Polyunsaturated Fat:
4.6
g
|
Cholesterol:
12.4
mg
|
Sodium:
569
mg
|
Fiber:
5
g
|
Sugar:
11.1
g
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