4.5 from 6 votes
Carrot, Leek, Parsnip Soup
This Carrot, Leek, Parsnip soup, is quick and easy and packed full of flavor. A warming and comforting vegan and gluten free recipe
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
Servings:
1
serving
Calories:
197 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 cup carrot chopped
- 2/3 cup leek chopped
- 2/3 cup parsnip chopped
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon cajun spice blend
- black pepper freshly ground or red pepper flakes to taste
- 1 cup water
Instructions
- In a pan, heat oil at medium heat and add leeks to it.
- Cook for 2-3 minutes until golden.
- Add the carrots and parsnip and cook covered for 2-3 minutes until parnips start to get tender.
- Blend these with 1/2 cup or more water into a puree and pour puree back into the pan.
- Add salt, cajun spice and freshly ground black pepper to taste, mix well and bring to a boil.
- Taste and adjust, salt spices and water content.
- Serve hot topped with parsley or cilantro.
Cup of Yum
Notes
- Nutritional values are based on one serving
Nutrition Information
Calories
197kcal
(10%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
4g
(6%)
Sodium
484mg
(20%)
Potassium
848mg
(18%)
Fiber
10g
(40%)
Sugar
12g
(24%)
Vitamin A
22375IU
(448%)
Vitamin C
29.7mg
(33%)
Calcium
148mg
(15%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 1 serving
Amount Per Serving
Calories 197
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Sodium | 484mg | 20% |
| Potassium | 848mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 22375IU | 448% |
| Vitamin C | 29.7mg | 33% |
| Calcium | 148mg | 15% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.