Diethood · by Katerina Petrovska★ 4.5 (6)
Parsnip Potato Soup
NUTRITION · PER SERVING45M COOK
CAL 14%·PRO 12%
CARBS 49G70% OF CAL
11G FIBER0G ADDED10G INTRINSIC28G OTHER10G TOTAL SUGAR
FAT 7G24% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy soup of parsnips, potatoes, and carrots with fresh herbs. Hearty and warming for fall or any season.
mainamericansoup🌀 blendergluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 5- 2 tablespoons butter
- 1 tablespoons olive oil
- 1½ pounds parsnips (peeled and chopped)
- 2 large russet potatoes (peeled and chopped)
- 2 large carrots (cleaned and sliced in 1-inch rounds)
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil (or ½ tablespoon dried basil)
- salt and freshly ground black pepper (to taste)
- 1 bay leaf
- 4 cups vegetable broth
- ½ cup 2% milk ((you can also use half & half or heavy cream), optional)
- ½ teaspoon chili powder (or to taste optional)
At a glance
PER SERVING · TIME 45M
CAL 14%·PRO 12%
CARBS 49G70% OF CAL
11G FIBER0G ADDED10G INTRINSIC28G OTHER10G TOTAL SUGAR
FAT 7G24% OF CAL
1G SAT6G 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
- 10m
- Cook
- 35m
- Sodium
- 702mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1214mg
- Calcium
- 96mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 702MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.