Ingredients
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1 teaspoon Cooking Oil
3 cups Water
2 (14 ounce) cans low sodium Vegetable Broth
1/4 teaspoon Salt
1/4 teaspoon Pepper
2 1/2 cups Onion, diced
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4 medium Parsnips, diced
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6 medium Carrots, diced
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Preparation
Heat 1 teaspoon of oil in a large pot over medium heat. Add onion and cook for 10 minutes, stirring occasionally.
Add parsnips, water, carrot and broth. Bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender.
Place half of mixture in a blender. Blend until smooth. Pour into a large bowl. Repeat with other half of mixture. Stir in salt and pepper. Serve.
Nutrition Facts
Serving Size
1/6 of recipe
% Daily Value
Calories
111
Fat
1 g
1%
Saturated Fat
0.1 g
0.5%
Cholesterol
0 mg
0%
Sodium
244 mg
11%
Total Carbohydrates
24 g
9%
Fiber
6 g
21%
Sugars
9 g
Protein
2 g
4%
Ingredient Nutrition Info
Onions are a good source of vitamin C and vitamin B6.
Parsnips are a good source of vitamins C and K.
Carrots are a good source of vitamins A, K and B6.