Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency. Featured in: Cooking Light’s No Meat Thanksgiving Meal. Learn: How to Make Soup
See original recipe: https://cooking.nytimes.com/r...
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Serving Size: 1 recipe (1020g) | ||
Recipe Makes: 1 | ||
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Calories: 180 | ||
Calories from Fat: 64 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 40.7mg | 1 % | |
Potassium 468.1mg | 12 % | |
Total Carbohydrate 27.8g | 8 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 22.4g | ||
Protein 3.7g | 5 % | |
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: 180
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