Eating Bird Food · by Brittany Mullins★ 4.5 (17)
Carrot Parsnip Soup
NUTRITION · PER SERVING55M COOK
CAL 11%·PRO 12%
CARBS 40G71% OF CAL
9G FIBER0G ADDED12G INTRINSIC19G OTHER12G TOTAL SUGAR
FAT 5G22% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, creamy soup of roasted carrots and parsnips with quinoa for protein and warmth. Aromatic spices like cumin and turmeric make this a satisfying vegetarian meal.
mainamericansoup🌀 blender🍲 stockpotgluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Tablespoon olive oil
- 1 onion (chopped)
- 1 shallot (chopped finely)
- 1 teaspoon minced garlic
- 1 lb carrots (peeled and chopped)
- ½ lb parsnips (peeled and chopped)
- 5 cups vegetable broth or water
- ⅓ cup uncooked quinoa (rinsed and drained)
- 1 teaspoon fresh thyme
- 3 fresh sage leaves (finely chopped)
- 1 teaspoon cumin
- ¼ teaspoon turmeric
- sprinkle of cayenne pepper
- ground black pepper (to taste)
- 1 Tablespoon miso paste (dissolved in 1 Tablespoon warm water)
- sea salt (to taste)
- scallions (as garnish)
- 1 ounce gruyere cheese (optional)
At a glance
PER SERVING · TIME 55M
CAL 11%·PRO 12%
CARBS 40G71% OF CAL
9G FIBER0G ADDED12G INTRINSIC19G OTHER12G TOTAL SUGAR
FAT 5G22% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1060mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 896mg
- Calcium
- 101mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1060MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.