Carrot-Parsnip Soup With Parsnip Chips
80 mins (prep 10, cooking 70)
10 ingredients
6 servings
From “Cooking Light Way to Cook Vegetarian’’: Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency.

Categories:  seasonal , 3-steps-or-less , free-of... , soups-&-stews , <-4-hours , time-to-make , egg-free , nut-free , winter , easy , fall , carrots , vegetarian , vegetable ,
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Serving Size (724.1 g)
Servings 6
Amount per Serving
Calories 439.91 Calories from Fat 151.02
% Daily Value *
Total Fat 16.78g 154.86%
Saturated Fat 2.33g 69.99%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 533.26mg 133.31%
Total Carbohydrate 71.18g 142.36%
Dietary Fiber 19.1 g 458.38%
Sugars 21.35 g %
Protein 5.67g 68.09%
Vitamin A 31716.36IU% Vitamin C 54.83mg%
Calcium 175.4mg% Iron 2.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh chives