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Roasted Carrot and Parsnip Soup With Carrot Greens Pesto
GRAB A PLATE18Ingredients
55Minutes
360Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1/2 cup carrot greens
- 1/4 cup olive oil
- 3 Tbsp. fresh lemon juice
- 1/2 lemon
- 4 Tbsp. grated Parmesan cheese
- 3 garlic cloves
- 3 Tbsp. walnuts
- 1/4 tsp. ground black pepper
- 3 large carrots (ends trimmed and peeled, reserve the greens from the top to use for the pesto)
- 3 parsnips (medium, end trimmed and peeled)
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- 1/4 cup white onion (diced)
- 2 garlic cloves (chopped)
- 4 cups vegetable broth
- 1 1/2 cups water
- 1/4 cup heavy cream
- black pepper (to season)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium910mg38% |
| Potassium510mg15% |
| Protein5g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber6g24% |
| Sugars8g |
| Vitamin A160% |
| Vitamin C50% |
| Calcium15% |
| Iron10% |
* 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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