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Parsnip Soup with Leeks and Parsley
SIMPLY RECIPES11Ingredients
55Minutes
280Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. butter
- 3 leeks (white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices)
- 2 Tbsp. extra virgin olive oil
- 2 lb. parsnips (peeled and chopped)
- 2 strips lemon zest (1 x 2 inches each)
- 2 tsp. salt
- 4 cups chicken stock (use vegetable stock for vegetarian option)
- 2 cups water
- 2 cups finely chopped fresh parsley (reserve a little for garnish, optional)
- 1 Tbsp. lemon juice
- pepper (to taste)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1080mg45% |
| Potassium950mg27% |
| Protein8g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber10g40% |
| Sugars13g |
| Vitamin A50% |
| Vitamin C100% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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