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Parsnip & Rosemary Soup

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Submitted by sarah hyland

soup

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

4 6E+1
TABLESPOONS ML OLIVE OIL
1 1
EACH EACH LEEKS
chopped *
400 4E+2
GRAMS GRAMS PARSNIPS
diced
4 4
CLOVES CLOVES GARLIC
crushed
2 3E+1
TABLESPOONS ML ROSEMARY LEAVES
fresh and roughly chopped
3 7.1E+2
CUPS ML VEGETABLE STOCK
750ml
½ 118
CUP ML OLIVES
pitted and chopped *

Directions

Sauté leek in pan with olive oil for 5 mins.

Add parsnips. Sauté til they soften.

Add garlic and rosemary.

Turn heat up high and cook for 1 minute.

Add stock then bring to the boil. Lower the heat and simmer for 20 minutes (covered pot).

Add olives and cook for 1 more minute.

Season and serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 301g (10.6 oz)
Amount per Serving
Calories 203 60% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 16mg 1%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 18%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 28%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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