Directions:
- Place the carrots, parsnip, bell pepper, onion and celery in a food processor. Chop small.
- Sautè the carrots, parsnip, bell pepper and onion with the garlic in about 2 tablespoons of olive oil or grape seed oil on medium heat for 5 minutes.
- Add the remaining ingredients except for the half and half cream and the fresh parsley.
- Simmer slowly on the stove top on low for about 30 minutes or in a crock pot on LOW for 2-3 hours.
- Just before serving, if desired, stir in the cream and heat through.
- Note: soup can be left chunky or whirl it to desired consistency.
- Garnish the soup with fresh parsley. Season with salt and pepper, to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 668.59 Kcal (2799 kJ) | ||
| Calories from fat | 106.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.83g | 18% | |
|---|---|---|---|
| Cholesterol | 18.08mg | 6% | |
| Sodium | 703.2mg | 29% | |
| Potassium | 1224.17mg | 26% | |
| Total Carbs | 118.35g | 39% | |
| Sugars | 15.56g | 62% | |
| Dietary Fiber | 10.8g | 43% | |
| Protein | 24.84g | 50% | |
| Vitamin C | 52.7mg | 88% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 9.6mg | 53% | |
| Calcium | 145.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 127.83 Kcal (535 kJ) | ||
| Calories from fat | 20.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.26g | 18% | |
|---|---|---|---|
| Cholesterol | 3.46mg | 6% | |
| Sodium | 134.45mg | 29% | |
| Potassium | 234.06mg | 26% | |
| Total Carbs | 22.63g | 39% | |
| Sugars | 2.97g | 62% | |
| Dietary Fiber | 2.06g | 43% | |
| Protein | 4.75g | 50% | |
| Vitamin C | 10.1mg | 88% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 1.8mg | 53% | |
| Calcium | 27.8mg | 15% | |
* 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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