Directions:
- In a stockpot over medium heat, melt the butter.
- Add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned.
- Add the parsnips, potatoes, carrots and Vegetable Stock or broth, cover and cook for 25 to 30 minutes, or until the vegetables are tender.
- Remove from the heat and let cool for 10 minutes.
- Working in batches, transfer the soup to a food processor or blender and puree until smooth.
- Your immersion blender can also be used.
- Return soup to the pot, whisk in the half and half, and season with the parsley, salt and pepper.
- Simmer until heated through.
- Ladle the soup into swallow bowls and enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.51 Kcal (785 kJ) | ||
| Calories from fat | 101.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.26g | 17% | |
|---|---|---|---|
| Cholesterol | 30mg | 10% | |
| Sodium | 256.41mg | 11% | |
| Potassium | 327.19mg | 7% | |
| Total Carbs | 20.43g | 7% | |
| Sugars | 7.76g | 31% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 2.65g | 5% | |
| Vitamin C | 9.9mg | 17% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 3.8mg | 21% | |
| Calcium | 84.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 62.24 Kcal (261 kJ) | ||
| Calories from fat | 33.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 17% | |
|---|---|---|---|
| Cholesterol | 9.96mg | 10% | |
| Sodium | 85.11mg | 11% | |
| Potassium | 108.61mg | 7% | |
| Total Carbs | 6.78g | 7% | |
| Sugars | 2.57g | 31% | |
| Dietary Fiber | 0.93g | 11% | |
| Protein | 0.88g | 5% | |
| Vitamin C | 3.3mg | 17% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 1.3mg | 21% | |
| Calcium | 28mg | 8% | |
* 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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