Green Bean Parsnip Soup Recipe
Servings: 4
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1/4 c. minced onions
- 5 c. nonfat vegetable stock
- 2 c. minced green beans
- 2 c. finely minced parsnips
- 2 c. packed minced bok choy
- 1 c. minced peeled potatoes
- 1 tsp dry basil
- 1 tsp dry thyme
- 1/4 x black pepper
Directions
- In a large pot with a lid, heat oil over medium-high heat. Add in onions; cook 2 min or possibly till softened.
- Add in remaining ingredients and, stirring frequently, bring to a boil.
- Reduce heat, cover and simmer for 10 min.
- In batches, using a food processor or possibly blender, process soup to a chunky consistency. Return soup to pot. Heat and serve.
- NOTES : "Light, peppery and slightly chunky, this soup goes well with any attractive dish when garnished with a sprinkling of finely shredded carrots at the center."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 510g | |
| Recipe makes 4 servings | |
| Calories 231 | |
| Calories from Fat 38 | 16% |
| Total Fat 4.33g | 5% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1208mg | 50% |
| Potassium 751mg | 21% |
| Total Carbs 41.78g | 11% |
| Dietary Fiber 12.3g | 41% |
| Sugars 6.18g | 4% |
| Protein 8.07g | 13% |
