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
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|Serving Size: 1 recipe (1020g)|
|Recipe Makes: 1|
|Calories from Fat: 64 (36%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 180
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