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Parsnip and Rosemary Soup

 

soup
85

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

 

Ingredients

4 tablespoons olive oil
1 each leeks
chopped
*
400 grams parsnips
diced
4 cloves garlic
crushed
2 tablespoons rosemary leaves
fresh and roughly chopped
3 cups vegetable stock
750ml
½ cup 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

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Nutrition Facts

Serving Size 301g (10.6 oz)
Amount per Serving
Calories 20360% of calories 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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