Healthy creamy soup. Excellent served with grilled cheese sandwiches.
Heat oven to 425 degrees F. Place carrots & parsnips on parchment lined sheet pan & drizzle with olive oil. Roast until done (approximately 25 minutes).
In 4 quart or larger pan, saute onion in olive oil.
Add roasted vegetables, ginger, vegetable stock, & water. Bring to a boil, then reduce heat & simmer 10 minutes.
Remove from heat & blend using an immersion blender.
Salt & pepper to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (411g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 108 | ||
Calories from Fat: 4 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 431mg | 15 % | |
Potassium 577.1mg | 15 % | |
Total Carbohydrate 25.6g | 8 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 19.4g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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