Directions:
- Peel carrots and parsnips and cut up coarsely.
- Chop onion and place in bowl with butter and garlic; microwave on high for 5 minutes and set aside.
- In crock pot place parsnips, carrots, broth or water, the onion mixture and cover and cook high 6 to 8 hours or until vegetables tender.
- Puree with hand blender or remove and puree in batches.
- Season to taste. Stir in desired amount of cream to color and flavor soup.
- Serve hot. Garnish with chopped fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.08 Kcal (272 kJ) | ||
| Calories from fat | 34.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 6% | |
|---|---|---|---|
| Cholesterol | 10.17mg | 3% | |
| Sodium | 37.97mg | 2% | |
| Potassium | 195.25mg | 4% | |
| Total Carbs | 7.38g | 2% | |
| Sugars | 3.41g | 14% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 0.84g | 2% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.5mg | 18% | |
| Calcium | 40.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 27.49 Kcal (115 kJ) | ||
| Calories from fat | 14.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 6% | |
|---|---|---|---|
| Cholesterol | 4.3mg | 3% | |
| Sodium | 16.04mg | 2% | |
| Potassium | 82.48mg | 4% | |
| Total Carbs | 3.12g | 2% | |
| Sugars | 1.44g | 14% | |
| Dietary Fiber | 0.83g | 8% | |
| Protein | 0.35g | 2% | |
| Vitamin C | 2.1mg | 8% | |
| Vitamin A | 0.2mg | 18% | |
| Calcium | 17mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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