Roasted Parsnip Apple Soup
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Roasted Parsnip Apple Soup
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A slightly sweet and immensely comforting recipe for a fall soup. Yield: 8 cups of soup
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Ingredients
- 2 lbs parsnip peeled and chopped
- 1 Tbsp butter unsalted
- 2 small leek sliced (roughly 2 c
- 4 large apple peeled and chopped, sweet
- 1 ½ tsp salt
- ½ tsp thyme
- 6 c water
Instructions
- Preheat oven to 350F.
- Place peeled and chopped parsnips on a greased baking sheet and roast for 1 hour, turning halfway through.
- Heat butter in a 3 qt soup pot. Add sliced leeks and sauté over medium heat until soft, 5 min.
- Add apples, salt, thyme, water and roasted parsnips. Cover and simmer 10 minutes.
- Puree using a stick blender or transfer the mixture to a traditional blender and blend until smooth.
- Serve warm. *
Notes
- *If you would like, save a few thin slices of parsnip and roast on a greased baking sheet at 400F for 20 minutes, flipping halfway through, to create parsnip chips to garnish the soup with.
Nutrition Information
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Calories
309kcal
(15%)
Carbohydrates
72.3g
(24%)
Protein
3.4g
(7%)
Fat
2.7g
(4%)
Saturated Fat
1.3g
(7%)
Cholesterol
5mg
(2%)
Sodium
930mg
(39%)
Fiber
16.4g
(66%)
Sugar
31.6g
(63%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 72.3g | 24% |
| Protein | 3.4g | 7% |
| Fat | 2.7g | 4% |
| Saturated Fat | 1.3g | 7% |
| Cholesterol | 5mg | 2% |
| Sodium | 930mg | 39% |
| Fiber | 16.4g | 66% |
| Sugar | 31.6g | 63% |
* Percent Daily Values are based on a 2,000 calorie diet.
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