Directions:
- Melt butter in heavy pot over medium heat.
- Add next 5 ingredients and saute until vegetables are tender, about 5 minutes.
- Stir in broth and parsnips; bring to boil.
- Reduce heat to medium low and simmer until parsnips are tender, about 20 minutes.
- Cool slightly.
- Working in batches, puree soup in blender until smooth.
- Strain into another large pot; discard solids in stainer.
- Whisk in half and half.
- Simmer soup over medium heat until heated through, about 10 minutes.
- Season soup with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.26 Kcal (993 kJ) | ||
| Calories from fat | 104.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.64g | 18% | |
|---|---|---|---|
| Cholesterol | 33.83mg | 11% | |
| Sodium | 358.21mg | 15% | |
| Potassium | 719.57mg | 15% | |
| Total Carbs | 28.64g | 10% | |
| Sugars | 8.45g | 34% | |
| Dietary Fiber | 6.1g | 24% | |
| Protein | 5.91g | 12% | |
| Vitamin C | 26.5mg | 44% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 142.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 66.42 Kcal (278 kJ) | ||
| Calories from fat | 29.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.26g | 18% | |
|---|---|---|---|
| Cholesterol | 9.47mg | 11% | |
| Sodium | 100.28mg | 15% | |
| Potassium | 201.45mg | 15% | |
| Total Carbs | 8.02g | 10% | |
| Sugars | 2.37g | 34% | |
| Dietary Fiber | 1.71g | 24% | |
| Protein | 1.65g | 12% | |
| Vitamin C | 7.4mg | 44% | |
| Iron | 0.6mg | 11% | |
| Calcium | 39.8mg | 14% | |
* 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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